Recipes

Wespennester - Wefzgeneschter (Wasp Nests)

Servings: 8 Servings

Ingredients:

1 Egg, separated
2 tablespoon Milk
50 g Flour (½ cup less 1 Tbsp)
1 dash Salt
10 tablespoon Liquid honey
Fat for frying

Preparation:

From grandmother's more thrifty times; rarely encountered today.

From the Oberallgaeu region.

Make a batter of the flour, egg yolk, milk, salt, and sugar. Beat the egg whites, and add to the mixture. Take five wooden spoons and stick the handles about 1/3 to ¾ inch deep into the dough, twisting the handles as you do so. Immediately transfer them to fat that has been heated to 390 degrees F. As soon as the dough has browned, once again dip into the dough, then back into the hot fat. Repeat the process 5 to 6 times. When the very outside layer has turned crisp and brown, remove the pastry from the spoon handle, fill with honey, and serve hot, dusted with crushed sugar.

Makes 8 wasp nests, for dessert.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

West 38th Street Pasta Special

Servings: 1 Servings

Ingredients:

½ pound Sausage; hot italian, casin
½ cub Oil; olive
½ cub Butter
12 Mushrooms; large, sliced
2 Garlic cloves; minced
1 Green pepper; chopped
1 cub Green onions; chopped
¼ cub Parsley; fresh minced
¼ cub Basil ; fresh minced or 2 t
12 ounce Fettucine; green, cooked al
2/3 cub Parmesan cheese; grated
1 cub Sour cream

Preparation:

In large skillet, cook sausages over medium-high heat until brown. Remove sausage and set aside. Drain grease. Add olive oil and butter to skillet and saute mushrooms, garlic, green pepper, green onions, parsley and basil until tender. Stir in sausage. Place fettucine in heated serving dish.
Add sausage mixture, Parmesan and sour creme. Toss gently and serve immediately. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis from R-Cuisine conference

West African Chicken and Groundnut Stew

Servings: 8 Servings

Ingredients:

2 Whole boneless,skinless chicken breastscut into ½" pieces
1 tablespoon Peanut oil
1 medium Onion, chopped
1 Garlic clove, minced
28 ounce Can whole tomatoes,undrained, cut up
15 ½ ounce Can Green Giant GreatNorthern Beans undrained
11 ounce Can Green Giant NibletsGolden Sweet Corn,drained
1 Sweet potato, peeled &chopped
¾ cub Water
¼ cub Peanut butter
1 tablespoon Tomato paste
1 teaspoon Salt
1 teaspoon Chili powder
½ teaspoon Ginger
½ teaspoon Cayenne
3 cub Hot cooked rice

Preparation:

In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
Add remaining ingredients except rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water. Serve stew over hot rice.

West African Coconut Rice

Servings: 4 Servings

Ingredients:

2 cub Coconut Milk
1 teaspoon Dried Ground Crayfish
1 cub Uncooked Rice
2 cub Canned Tomatoes; undrained
1 small Onion; chopped
Salt; to taste
Cayenne Pepper; to taste

Preparation:

Bring coconut milk to a boil. combine rice, crayfish, tomatoes and onions with coconut milk in steaming pan; season with salt and cayenne pepper to taste. Cover and steam until rice is quite dry, 18 to 20 minutes. Fluff with fork before serving. Adjust seasoning if necessary.

Variation:

To make coconut milk, cover fresh grated coconut with hot water (approximately 3 cups). Let soak 20 to 30 minutes. Place in colander; drain over a bowl, squeezing out as much liquid as possible. Makes about 2 cups.
If not, add a bit more water to the grated coconut, drain again.

NOTES : Rice is cooked in coconut milk as is sometimes done in the Far East. The West African touch is the addition of tomatoes and onions.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre

Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998

West African Groundnut Stew

Servings: 1 Servings

Ingredients:

1 pound Cubed stewing beef
6 tablespoon Peanut butter
2 medium Onions; chopped
1 pound Ripe tomatoes; peeled andchopped o
Chopped tomatoes
3 Fresh chillies
1 pound Carrots (or a mixture ofcarrots; turnips, and
To make up 1lb)
Pinch of mixed herbs
Piece of grated fresh rootginger or 1 hea
Dried ginger
Salt and pepper
7 ounce Black-eyed beans soakedovernight
7 ounce Long grain rice

Preparation:

This is all cooked on top of the stove in a very heavy saucepan with a tight fitting lid, as the meat needs to cook in its own juices, or a flameproof casserole. If you have a pressure cooker use it as an ordinary saucepan, as it seals in the steam beautifully. Also, if you are not sure of the fitting of your casserole or saucepan lid then use a double sheet of foil to line it and give it a more secure fit.

Deseed chillies and chop finely. Combine with peanut butter, ginger, herbs, vegetables and tomatoes and mix well.

Place meat in pan, followed by vegetable mixture and some seasoning. Put on close fitting lid and cook very slowly on top of the stove for approximately 1.5 hours or until meat is tender. Don't worry about apparent lack of liquid because the meat and vegetables will provide enough.

Cook beans for one hour. Cook rice in double its volume of salted water for 15-20 mins.

Season beans with salt and pepper and mix with rice. Serve as an accompaniment to the stew.
Posted to EAT-L Digest 25 Aug 96

Date: Mon, 26 Aug 1996 17:24:07 -0500

From: LD Goss <ldgoss@METRONET.COM>

West African Groundnut Stew

Servings: 4 Servings

Ingredients:

2 Sweet potatoes
2 tablespoon Vegetable oil
3 Garlic cloves, minced
3 tablespoon Grated ginger
2 tablespoon Coriander
½ teaspoon Cayenne
1 medium Onion, chopped
2 medium Toamtoes, chopped
4 cub Eggplant
½ cub Stock
1 cub Zucchini
2 Green peppers, chopped
2 cub Tomato juice
½ cub Peanut butter

Preparation:

Boil the potatoes till they are just tender. Saute the garlic & ginger with the spices for 1 minute & then add the onion. Saute for a few minutes longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10 minutes. Add the zucchini & peppers & simmer for 20 minutes.

Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut butter. Stir well. Simmer for 5 to 10 minutes.

Serve on rice or millet & garnish with pineapple or banana slices.

"New Recipes From Moosewood Restaurant"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

West African Lemony Chicken-Okra Soup

Servings: 5 Servings

Ingredients:

2 Juice of 2 Lemons
Broiler chicken, (2 ½ lbs)
6 cub Chicken broth or Water
Lge Onion, peeled & chopped
3 Tomatoes, peeled & choppped
1 can Tomato Paste (6 oz.)
2 cub Sliced Okra (or 1 can 15 oz)
1/3 cub Uncooked long grain Rice
2 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Ground Red Pepper
1 teaspoon Ground Tumeric

Preparation:

Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes.
Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle. Serves 4 to 6.

West African Peanut Stew - Eric Freeman

Servings: 8 Servings

Ingredients:

1 tablespoon Oil or peanut oil
1 medium Onion; chopped
1 Garlic clove; minced
1 28 ounce can crushed tomatoes
2 ounce cans white beans
2 cub Frozen or fresh sweet corn
1 large Potato; peeled and chopped
¼ cub Peanut butter (creamy orchunky) (3-4 Tbsp)
1 teaspoon Chili powder
½ teaspoon Ginger
½ teaspoon Cayenne
Salt
Pepper

Preparation:

In a large heavy pan, saute onions in oil over medium high until translucent, stirring frequently. Add garlic and stir for 3-4 minutes. Add everything else and mix well. Bring to a boil, then reduce heat and simmer covered for 30 minutes, stirring occasionally. The potato pieces should be tender. If stew gets too thick, add water.

Adapted by Eric Freeman from a Pillsbury Bake-Off Cookbook recipe, by Joyce Bowman of Raleigh, NC

Busted and Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on Oct 28, 1997

West African Pot Roast

Servings: 8 Servings

Ingredients:

3 ½ pound Boneless beef chuck roast
2 tablespoon Oil
1 cub Onion; thinly sliced
1 cub Water mixed with ½ cuppeanut butter
¼ cub Tomato paste
1/3 cub Lemon juice
½ teaspoon Dried thyme leaves
½ teaspoon Ground red pepper

Preparation:

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with onion. Brown meat on all sides. Stir onion occasionally. Add water mixed with ½ cup peanut butter, tomato paste and seasonings. Cover tightly and bake for 2 ½ to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes.
Skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with ¼ cup water. Slice meat across the grain and serve with the sauce.
Posted to EAT-L Digest 01 Sep 96

Date: Mon, 2 Sep 1996 12:54:44 -0400

From: Laura Hunter <LHunter722@AOL.COM>

West Anglo Indian Curry Sauce

Servings: 2 Servings

Ingredients:

2 tablespoon Mild vegetable oil
1 cub Coarsely chopped onion
1 One-inch piece fresh ginger;peeled
1 ½ pound Red-ripe tomatoes; cored,quartered
¼ cub Chopped cilantro
½ teaspoon Cayenne pepper
1 teaspoon Salt
1 ¼ teaspoon Garam masala or curry powder

Preparation:

Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.

Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92

Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 05, 1998

West Bank Veal Birds

Servings: 4 Servings

Ingredients:

8 Veal cutlets, cut thin
Salt and pepper
1 tablespoon Worcestershire sauce
8 tablespoon Rice Dressing (see #53)
Flour
¼ teaspoon Oregano
1 tablespoon Onion soup mix

Preparation:

Pound cutlets with mallet until thin, being careful not to split meat.
Season with salt and pepper. Lay squares of veal on a flat surface; put a spoonful of dressing in center of each one. Roll up squares and secure with toothpicks. Roll in flour and brown in hot fat.

Add ½ c. cold water and cover tightly so that steam will not escape. Cook 1 ½ hrs. until brown.

Make gravy by adding Worcestershire sauce, onion soup mix, and oregano.

West Bend Cracked Wheat Bread [Abm]

Servings: 1 1/2lb loaf

Ingredients:

1 cub Plus 2 tbsp water [80 deg]
1 ¾ cub All purpose flour
1 cub Whole wheat flour
½ cub Cracked wheat cereal
2 tablespoon Brown sugar; packed
1 ½ teaspoon Salt
1 tablespoon Butter or marg
2 teaspoon Active dry yeast

Preparation:

Add water to the pan. Add flours, cereal, sugar and salt to the pan. Level dry ingredients. Place a piece of butter in each corner. Make a well and add yeast. Program for "whole wheat".

From the West Bend ABM manual. Posted by Jim Weller.
Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller <jweller@ssimicro.com> on Dec 14, 1997

West Bend Dijon Rye Bread [Abm]

Servings: 1 1/2lb loaf

Ingredients:

1 cub Water [80 deg]
1 tablespoon Veg oil
2 tablespoon Molasses
¼ cub Dijon mustard
1 ¾ cub All purpose flour
¾ cub Whole wheat flour
¾ cub Medium rye flour
1 teaspoon Instant coffee
1 teaspoon Salt
2 teaspoon Active dry yeast

Preparation:

Add water, oil, molasses and mustard to the bread pan. Add flours, coffee and salt to the pan. Level the dry ingredients. Make a samll well and add the yeast. Program the machine for basic mode not whole wheat.

From the West Bend ABM manual. Posted by Jim Weller.
Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller <jweller@ssimicro.com> on Dec 14, 1997

West Bend Pumpkin Nut Bread [Abm]

Servings: 1 1/2lb loaf

Ingredients:

1 cub Plus 2tbsp Evaporated milk
½ cub Canned pumpkin
3 cub All purpose flour
¼ cub Whole wheat flour
½ cub Ground nuts; your choice
2 tablespoon Brown sugar
3 teaspoon Pumpkin pie spice
1 ½ teaspoon Salt
2 tablespoon Butter or marg
2 teaspoon Active dry yeast

Preparation:

Add milk and pumpkin to the pan. Add flours, nuts, sugar, spice and salt to the pan. Level dry ingredients. Place a ½ tb butter in each corner. Make a well and add the yeast. Program for basic.

From the West Bend ABM manual. Posted by Jim Weller.
Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller <jweller@ssimicro.com> on Dec 14, 1997

West Coast Bouillabaisse

Servings: 6 Servings

Ingredients:

1 cub Sliced onion
2 Stalks celery; cutdiagonally into slices
2 Cloves garlic; minced
1 tablespoon Vegetable oil
4 cub Chicken broth
1 can (28 ounces) tomatoes withjuice; cut up
1 can (6-½ ounces) minced clamswith juice
½ cub Dry white wine
1 teaspoon Worcestershire sauce
½ teaspoon Dried thyme; crushed
¼ teaspoon Bottled hot pepper sauce
1 Bay leaf
1 cub Frozen cooked bay shrimp;thawed
1 can (6-½ ounces) starkisttuna; drained and brokeninto chunks
Salt and pepper to taste
6 slice Lemon
6 slice French bread

Preparation:

In a Dutch oven saute‚ onion, celery and garlic in oil for 3 minutes. Stir in broth, tomatoes with juice, clams with juice, wine, Worcestershire, thyme, hot pepper sauce and bay leaf. Bring to a boil; reduce heat. Simmer for 15 minutes. Stir in shrimp and tuna; cook for 2 minutes to heat. Remove bay leaf. Season with salt and pepper. Garnish with lemon slices and serve with bread.

Recipe by: StarKist®

Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 19, 1998

West Coast Garlic Salmon

Servings: 1 Servings

Ingredients:

4 Salmon steaks, large
3 tablespoon Butter, melted
3 tablespoon Peanut or olive oil
2 tablespoon Lemon juice
2 tablespoon Garlic, minced, fresh
1 teaspoon Tarragon, minced, fresh
¼ teaspoon Lemon peel, grated
⅛ teaspoon Red pepper flakes
Salt & pepper to taste
Lemon wedges

Preparation:

Combine butter, oil, lemon juice, tarragon, lemon peel and pepper flakes to make a marinade. Place fish steaks on broiler and brush with half the marinade. Broil under pre-heated broiler, 2 inches from heat, for 4 minutes. Turn the steaks, brush with remaining marinade, and broil until fish flakes to fork (about 4 more minutes). Salt and pepper to taste and serve immediately with lemon wedges. Also for: Use cobia, king mackerel, grouper or other large fish steaks Source: FIELD & STREAM May 85 Recipe date: 05/1⅝5

West Coast Pizzas

Servings: 8 Servings

Ingredients:

2 Flour tortillas -- 10"
Vegetable oil cooking spray
10 ounce Fat-free Monterey Jack --
Cheese, Healthy Choi
Moon -- cut in 24 wedges
2 cub Tomato, fresh -- chopped
½ cub Fresh basil -- chopped
¼ cub Green onions -- sliced
¼ cub Ripe olives -- chopped
Cracked black pepper

Preparation:

Heat oven to 400 F. Lightly spray both sides of each tortilla with non-stick cooking spray. Place on baking sheet and bake at 400 F., 2 minutes on each side or until crisp and golden brown. Remove from oven and reduce temperature to 350 F. Top each tortilla with half the tomato, basil, onion, olives, and 12 wedges of cheese. Sprinkle with pepper to taste. Bake at 350 F. for 5 minutes or until cheese melts. Cut each pizza into 8 wedges. 8 servings, each 123 calories, 13 g protein, 13 g carbo., 3 g total fat, .5 g saturated fat, 6 mg cholesterol, 405 mg sodium, 2 g fiber.
Calories from fat = 21%

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

West Coast Wonder

Servings: 2 Cups apprx

Ingredients:

1 cub Hoist sauce
½ cub Rice vinegar
¼ cub Soy sauce
2 tablespoon Dijon mustard
2 teaspoon Fresh ginger root, minced
1 teaspoon Ground Anise seeds
2 Cloves garlic, minced

Preparation:

Combine the ingredients together in a saucepan and warm them over low heat for about 10 minutes. Serve the sauce hot or at room temperature. It keeps, refrigerated, for several weeks.

~ SOURCE: SMOKE AND SPICE

Posted to MM-Recipes Digest V4 #232 by Michael McLaughlin <mmclaughlin@micronet.net> on Sep 01, 1997

West Haven Cake

Servings: 1 Servings

Ingredients:

¾ pound Dates; cut in half
1 cub Hot water
1 teaspoon Soda
1 cub Sugar
½ cub Shortening
¼ teaspoon Salt
2 Eggs; beaten
1 teaspoon Vanilla
1 ¾ cub Flour
1 teaspoon Cocoa
½ cub Pecans; whole
1 Chocolate chips; small packge

Preparation:

Over dates, pour hot water with soda. Let cool. Cream sugar and shortening. Add dates and salt. Add eggs, vanilla and flour sifted with cocoa. Pour in 9 x 13" pan. Sprinkle pecans and chocolate chips over dough in pan. Bake 40 minutes in moderate (350 degree) oven.
Serve with whipped cream or ice cream, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

West Haven Chocolate Cake

Servings: 16 Servings

Ingredients:

8 ounce Dates; Pitted, Chopped
1 teaspoon Baking Soda
1 cub ;Boiling Water
1 ¾ cub Flour; Unbleached, Sifted
2 tablespoon Cocoa; Baking
½ teaspoon Salt
1 cub Shortening; Vegetable
1 cub Sugar
2 Eggs; Large
6 ounce Semisweet Chocolate Chips
½ cub Walnuts; Chopped

Preparation:

Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top.

West Indian Bread Pudding

Servings: 1 Servings

Ingredients:

5 cub French bread cubes (about 6ounces)
1/3 cub Golden raisins
1 cub Mashed very ripe banana(about 2 large)
¼ cub Plus
2 tablespoon Honey
1 ¼ cub Skim milk
1 cub Fat-free egg substitute
¼ teaspoon Ground nutmeg
1 teaspoon Vanilla extract

Preparation:

A request was made for a non fat/low fat bread pudding. I found this recipe in Secrets of Fat-Free Baking by Sandra Woodruff, RD. I have not tried it, yet.

Combine the bread cubes and raisins. In a separate bowl, combine the remaining ingredients, and pour over the bread cubes. Stir gently to mix, and let the mixture sit for 10 minutes.

Coat a 1-½ quart casserole dish with nonstick cooking spray. Spread the bread mixture evenly in the dish, and bake at 350 degrees F for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean.

Let stand for 10 minutes. Serve warm, and refrigerate any leftovers. Yield:
9 servings

Posted to JEWISH-FOOD digest V97 #040

From: Steve and Marilyn Kerman <sdkerman@hevanet.com>

Date: Fri, 27 Sep 96 18:46 PDT

West Indian Curry

Servings: 1 Servings

Ingredients:

¼ cub Onion, minced
3 tablespoon Butter or marg.
3 tablespoon Flour
1 ¼ teaspoon Curry powder
¾ teaspoon Salt
¼ teaspoon Powdered ginger
¾ teaspoon Sugar
1 Bouillon cube
½ cub Boiling water
1 cub Milt
2 cub Shrimp meat or chickencooked
1 teaspoon Lemon juice

Preparation:

I got this recipe from a Monastery Cookbook I bought when I stayed at a Monastery a couple of weeks ago. The cookbook is one of those "fund-raiser" type cookbooks with recipes contributed by several people....it's really a fantastic book actually, well worth the $7 I paid for it. The recipe calls for shrimp as the seafood, or chicken could be substituted, which is what I did when I made it....shrimp is too expensive, and my husband doesn't appreciate it anyway. I suppose you could add more curry if you wanted to this recipe. Betty Mellen from Corning, NY contributed the recipe in the book.

Saut‚ onion in butter in top of a double boiler. Stir in flour, all the seasonings and sugar. Add bouillon, dissolved in the boiling water. Add milk. cook over boiling water, stirring until smooth and thick. Add cubed meat or shrimp and lemon juice. Heat.

Notes: When I made this, I didn't cook over boiling water, just watched and stirred in my skillet. I also added a little chopped up apple. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod" <lprescod@itrc.uwaterloo.ca> on Apr 16, 1997

West Indian Curry Powder

Servings: 1 Servings

Ingredients:

1 tablespoon Coriander seeds
1 tablespoon Each of the following wholespices: aniseed, cumin,black mustard, fenugreek,black pepper
1 Piece of cinnamon
2 tablespoon Ginger
2 tablespoon Turmeric

Preparation:

The following spice mixtures are just samples of how to make each mixture.
There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months.

Roast and blend as above Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997

West Indian Curry Powder

Servings: 1 Servings

Ingredients:

25 g (1 oz) coriander seeds
1 tablespoon Aniseed, whole
1 tablespoon Cumin, whole
1 tablespoon Black mustard, whole
1 tablespoon Fenugreek, whole
1 tablespoon Black pepper, whole
A piece of cinnamon
2 tablespoon Ground ginger
2 tablespoon Ground turmeric

Preparation:

Hindus who migrated to the West Indies in the 19th century introduced their spice blends to the islands, and curries are now found throughout the region.

Dry roast all the whole spices for about 5 minutes. Cool, then grind and blend with the ginger and turmeric. In an airtight jar, the powder will keep for 3-4 months.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <MSpork@msn.com> on May 23, 97

West Indian Fruit Pie

Servings: 6 Servings

Ingredients:

4 tablespoon Fresh pineapple, cubed
2 Fresh pears, peeled,quartered and cored
2 Bananas, thinly sliced
4 Dried figs, chopped (up to5)
4 ounce Brown sugar
¼ teaspoon Salt
½ ounce Flour
1 Lemon, juice and grated rindof (or 2 limes)
Unbaked pastry for a2-crust, 9-inch pie

RUM SAUCE:
2 tablespoon Sugar
2 teaspoon Cornstarch
¼ teaspoon Powdered cinnamon
2 tablespoon Water
3 tablespoon Rum

Preparation:

Put pineapple into a bowl, add pears, bananas and figs. Stir in sugar, salt, flour, lemon or lime. Stir all together well. Line 9" pie plate with pastry crust and turn mixture in. Cover with pastry top crust and bake for 15 minutes in preheated 425 F oven. Reduce heat to 350 F and cook for 45 minutes. Serve hot. May be served with rum sauce if desired.

Rum Sauce: Mix sugar, cornstarch and cinnamon and stir in water and rum, blending well. Cook over low heat until sauce thickens, stirring all the time. Serve hot with fruit pie.

Recipes are from _Cooking the Caribbean Way_ by Mary Slater. Posted to EAT-L Digest 12 Mar 97 by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Mar 12, 1997

West Indian Masala

Servings: 1 /2 cup

Ingredients:

6 tablespoon Coriander seeds
1 teaspoon Fenugreek seeds
2 teaspoon Fennel seeds
1 teaspoon Black mustard seeds
1 ½ teaspoon Cumin seeds
2 teaspoon Turmeric (opt)
1 teaspoon Ground Jamaican allspice(optional)

Preparation:

Roast all the seeds in a large pan in a 350øF oven until they begin popping. Place a cookie sheet on top of the pan and roast for an additional 8 minutes, taking care not to burn the seeds. Cool the seeds and grind them together in a spice mill to a fine powder. Add the turmeric and allspice, if using, and mix well.

The lack of chilies is typical of the eastern Caribbean where hot sauces rather than curry powder is expected to provide the heat.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 211

Recipes sent to me from Bill, wight@odc.net

West Indian Pepper Pot Soup

Servings: 6 Servings

Ingredients:

1 Link Italian Hot Sausage
¼ pound Corned Beef, in one piece
1 large Onion, chopped
4 Scallions, chopped
1 Bay Leaf
2 Sprigs Fresh Thyme
½ Scotch Bonnet Pepper, * seenote
Red Pepper Flakes Or CayennePepper, to taste
1 ½ tablespoon Whole Allspice
½ tablespoon Whole Black Peppercorns
6 cub Beef Stock
2 cub Shredded Callaloo, Spinach,Mustard Greens, or othergreens
1 medium Carrot, peeled and diced
½ pound Yuca, peeled and diced
¾ cub Chayote Or Yellow Squash,diced
Salt To Taste

Preparation:

* or other small hot chili, seeded and minced, or hot

1. Dice the sausage, place it in a 3-4 quart saucepan and cook over med.
heat until lightly browned. Dice the corned beef. add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme and continue to cook until the onion is tender. Stir in the hot chili or pepper. 2. In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes. 3. Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving

Recipe by: Brenda Pittsley <brendap@CORBIS.COM>

Posted to MC-Recipe Digest V1 #467 by Nancy Berry <nlberry@prodigy.net> on Feb 02, 1997.

West Indian Pepper Sauce

Servings: 1 Servings

Ingredients:

1 Mango or papaya
1 medium Yellow onion; coarselychopped
1 medium Garlic clove
5 Scotch bonnets orhabs,stemmed; not seeded
1 Inch piece of ginger root
½ teaspoon Turmeric
1 tablespoon Dry mustard
1 pinch Cumin
1 pinch Coriander
½ tablespoon Honey
½ cub Cider vinegar
½ cub Water
1 teaspoon Salt

Preparation:

Puree first 10 ingredients in blender. Transfer mixture to bowl. In non reactive saucepan, bring vinegar, water, and salt to boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, sauce will keep approx 6 weeks.
Recipe By : Hot Licks-Jennifer Trainer Thompson

Posted to bbq-digest V4 #50

Date: Fri, 22 Nov 1996 10:51:18 -0500

From: Kit Anderson <kit@maine.com>

West Indian Pumpkin Rice and Red Beans (Solomon)

Servings: 8 Servings

Ingredients:

1 tablespoon Canola oil
1 medium Yellow onion; chopped
2 large Clove garlic; minced
2 cub Pumpkin cubes; *see note
2 teaspoon Curry powder
½ teaspoon Black pepper
½ teaspoon Salt
¼ teaspoon Ground cloves
1 ½ cub Basmati rice OR white rice;*see tip
1 cub Coarsely chopped kale orspinach
15 ounce Cooked red kidney beans;drained and rinsed

Preparation:

In a large saucepan heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes until the onion is translucent. Stir in the pumpkin, curry, pepper, salt, and clove and cook for 1 minute more.

Add 3 cups water and the rice, cover, and bring to a simmer. Cook over medium-low heat for about 15 minutes. Stir in the kale and beans and cook for about 5 minutes more. Fluff the rice and turn off the heat. Let stand for 10 to 15 minutes before serving.

VARIATION: Serve rice and beans with small amounts of chicken or fish.

TIP *For a taste of island heat, add a whole Scotch bonnet pepper (pierced once with a fork) to the rice while it simmers. Remove it before serving and cut into thin strips, discarding the seeds, serve on the side. -- see source #2.

Recipe from #1) SEVEN PILLARS OF HEALTH: Nutritional Secrets for Good Health and Long Life, by Jay Solomon, 1996, Prima Publishing; from #2) THE GLOBAL VEGETARIAN, Jay Solomon, 1995, Contemporary Books. MC editing by Pat Hanneman (Kitpath) < http://wizard.ucr.edu/~phannema > Mc-PER SERVING: 226 cals, 2.3gfat (9% cff); 14% cf-Protein.

Notes: This festive dish is traditionally made with West Indian pumpkin, a huge squash with a vibrant, sweet potato-like flesh. Butternut, hubbard, red kuri, sugar pie pumpking, or other similar winter squash can be substituted. PREP: peel seed and dice the squash. YIELD: 4 TO 6 SERVINGS Generously.

Recipe by: Seven Pillars of Health by Jay Solomon

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 03, 1998

West Indian Pumpkin Soup

Servings: 6 Servings

Ingredients:

1 tablespoon Olive oil
1 Onion; chopped
2 Stalks celery; chopped
1 Carrot; chopped
3 Cloves garlic; finelychopped (1 tb.)
½ Scotch Bonnet chile (orother very hot freshchile); seeded and finelychopped
5 cub Defatted reduced-sodiumchicken stock
1 ½ pound Calabaza or Butternutsquash; peeled; seeded andcut into 1" pieces (4 cups)
¼ cub Finely chopped fresh parsley
2 Bay leaves
2 Sprigs fresh thyme or 1 tsp.dried thyme leaves
1 tablespoon Brown sugar; plus more totaste
½ cub Reduced-fat sour cream;plus 3 tb. for garnish
Salt & freshly ground blackpepper
Chopped chives or scallionsfor garnish
¼ teaspoon Ground red pepper (Cayenne)for garnish

Preparation:

Heat oil in a Dutch oven or soup pot over medium heat. Add onions, celery, and carrots; cook until soft but not brown, 3-4 minutes. Add garlic and chiles and cook for 1 minute more. Stir in stock, squash, parsley, bay leaves, thyme, and sugar. Bring to a boil, then reduce heat to medium-low and simmer until the vegetables are very soft, 25-30 minutes. Discard the bay leaves and thyme sprigs.

Puree the soup in a blender or food processor, in batches if necessary, until very smooth. Add a little water if the soup is too thick. (The soup can be made ahead to this point and kept covered in the refrigerator for up to 2 days.)

Return the soup to the pot and stir in ½ cup sour cream. Simmer the soup for 3 minutes. Adjust seasonings, adding brown sugar, salt, and pepper to taste.

To serve, ladle the soup into bowls. Garnish each portion with a ½ tb.
dollop of sour cream, some chives or scallions, and a dusting of red pepper. Serve at once. Makes about 7 cups. Serves 6.

Christi Craig <sol131@sol1.solinet.net>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

West Indian Rice and Peas with Tempeh

Servings: 6 Servings

Ingredients:

2 cub Uncooked brown rice
½ cub Unsweetened grated coconut
2 ½ tablespoon Vegetable oil
4 cub Water
1 cub Dried black eyed peas(soaked for 5 hours at least)
3 Bay leaves
1 medium Onion; chopped
3 Garlic cloves; minced
¼ cub Vegetable oil
1 small Chile; sliced
½ Red or green bell pepper
8 ounce Tempeh; cubed
1 pinch Fennel (generous pinch)salt & pepper to taste
2 Scallions; chopped

Preparation:

Saute rice & coconut in the 2 ½ tablespoons oil for 2-3 minutes, stirring constantly. Add the water & cinnamon stick. Cover the pot & bring it to a rapid boil. Do not peek at the rice, but when the steam starts escaping, turn the heat down. Simmer for 40 minutes. Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling water till tender (only takes abot 20-25 minutes). Drain them & remove the bay leaves. Keep warm till the rice & tempeh are ready. Saute the garlic & onion with the ¼ cup of oil till the onions soften. Stir in chile & bell pepper. Saute for 2 minutes. Add fennel, tempeh, salt & pepper. Lower heat, but stir frequently til tempeh is crisp & golden. Combine everything, mixing together well.

West Indian Shrimp

Servings: 6 Servings

Ingredients:

1 ½ pound Shrimp, cooked -- drained
And peeled
2 tablespoon Olive oil
1 tablespoon Angostura bitters
1 teaspoon Dried chervil
½ teaspoon Marjoram
½ teaspoon Thyme
½ teaspoon Cumin seed
¼ teaspoon Saffron
½ cub Grated Parmesan cheese

Preparation:

In an oven-safe skillet, heat olive oil until it smokes. Quickly saute shrimp. Stir in bitters and herbs. Sprinkle with Parmesan cheese and broil until lightly browned.

Recipe By : Elizabeth Powell

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

West Indies Chicken Soup with Gouda Cheese

Servings: 1 Servings

Ingredients:

1 cub Dried kidney beans; sortedand washed
16 cub Light Chicken Stock
1 large Onion; cut into small dice
1 Clove garlic; minced
1 tablespoon Ground coriander
1 ½ teaspoon Ground caraway seeds
3 tablespoon Olive oil
½ small Pumpkin; peeled, seeded, andcut into small dice, (about2 cups diced squash)
1 cub Diced white chicken meat;(uncooked)
1 bunch Green onions; minced
¾ pound Gouda cheese; grated
Salt and pepper; to taste

Preparation:

The rich, golden squash paired with plump kidney beans, chunks of chicken breast, and nutty Gouda cheese make a premium combination for cool-weather dining.

1.Soak the beans in 6 cups of water overnight. Drain and place in a heavy-bottomed, 6-quart saucepan. Add the chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook, stirring occasionally, for 2 hours or until the beans are tender.

2.Using a large saute pan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add to the cooked beans and mix well.

3.Add the pumpkin and bring to a boil over high heat. Cook for 10 minutes, stirring frequently, until the pumpkin is very tender and the mixture is slightly thick.

4.Add the chicken, green onions, and cheese, reduce the heat to moderate, and cook just until the cheese melts and the chicken is cooked through, stirring constantly.

5.Season with salt and pepper and serve immediately.

6.Makes about 9 cups.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998

West Indies Coffee

Servings: 4 Servings

Ingredients:

3 ½ cub Milk
¼ cub Instant coffee
¼ cub Brown sugar
1 dash Salt

Preparation:

Bring milk just to boiling. Pour over coffee, brown sugar, and salt, stirring to dissolve. Serve in mugs. Makes between 4 and servings.

West Indies Hot Curry Sauce

Servings: 1 Batch

Ingredients:

12 To 15 habanero (scotch -bonnet) ch
1 Ripe mango; peeled - pittedand mashe
1 cub Cheap yellow mustard
¼ cub Packed brown sugar
¼ cub White vinegar
1 tablespoon Curry powder
1 tablespoon Ground cumin
1 tablespoon Chili powder
½ teaspoon Salt; or to taste
1 teaspoon Black pepper; or to taste

Preparation:

WARNING: Hottest sauce in North America. Use this to enhance dull and boring food. Keep away from pets, open flames, unsupervised children, and bad advice. This is not a toy. This is serious. Stand up straight, sit right, and stop mumbling. Be careful not to rub your nose, eyes, or mouth while working with habaneros. You may actually want to wear rubber gloves while chopping and mixing -- these babies are powerful.

Mix all the ingredients together and stand back. This will keep, covered and refrigerated, until the year 2018. Be careful though: If it spills, it will eat a hole in your refrigerator. If you ever want to dispose of it, call the local toxic waste specialists.

NOTES : This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to substitute other peppers of your choice.

Funnel the sauce into an old pint liquor bottle, then let your imagination run free as to what whopper you can lay on your guests regarding its origins. If you're having trouble, here's a start: "One day in Jamaica I was in this dingy bar and met this old guy who..." and you take it from there.
Posted to MM-Recipes Digest V4 #139 by roy@indy.net (Roy) on May 19, 1997

West Indies Marinade Rub

Servings: 1 Servings

Ingredients:

SUITABLE for all meats.
15 ml 1 tbsp curry powder. 15 ml 1 tbsp ground cumin. 1,25 ml quarter tsp
chili powder. 7,5 ml half tbsp ground black pepper. 15 ml 1 tbsp paprika.
2,5 ml half tsp ground mixed spice.

Preparation:

Mix all the ingredients together. Coat the meat in the mixture. Cook under the grill or on the barbecue. Brush lightly with oil during cooking.

West Indies Paella

Servings: 1 Servings

Ingredients:

2 ½ pound Chicken; cut in 12 pieces(cut breasts in 4 pieces),up to 3
1/3 cub Spanish olive oil
1 medium Onion; sliced
2 Cloves garlic; crushed
1 Green pepper; cut into 1"pieces
½ teaspoon Salt
1 cub Uncooked long-grain rice
1 cub Stewed tomatoes; (orcanned), cut up
¼ pound Chorizo; or garlic-flavoredsausage
1 Dozen raw shrimp; shelledand cleaned (optional)
1 cub Chicken broth
1 cub Spanish sherry
¼ teaspoon Spanish saffron; optional
1 package Frozen green peas; or frozenartichoke hearts (10 oz)
1 Dozen mussels; optional

Preparation:

Wash and dry chicken pieces. Brown in heated oil in a large skillet until golden on all sides. With tongs, remove from skillet and set aside. To drippings in skillet, add onion, garlic, green pepper, and salt; saute until lightly browned; add saffron and salt and cook until vegetables are soft. Add rice, stir to coat evenly with oil. Return chicken to skillet.
Add tomato pieces, chorizo, chicken broth, sherry and shrimp; bring to boil. Lower heat and simmer, covered, stirring once or twice, for about 20 minutes or until half the liquid is absorbed. Add the frozen peas or artichokes and simmer about 15 minutes longer, or until all ingredients are tender and most of the liquid is absorbed. If using mussels, you can steam them in a little water until the shells open and use as garnish.

This is a very basic recipe for paella. There are endless variations and combinations that accomodate any taste or availability. Hot peppers, canned pimientos and/or capers suit some tastes. Ground coriander (½ teaspoon) or oregano (1 teaspoon) can be used in seasoning. Clams can be substituted for mussels, and often one finds both shrimp and clams and mussels in a good paella. Fresh coriander leaves on top are a fine addition. Good accompaniments are fried plantains, green salad, French bread.

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98

Recipe by: CIA Cookbook Recipes

Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23, 1998

West Indies Pepper Pot Soup

Servings: 8 Servings

Ingredients:

¼ pound Salt Pork
1 ½ pound Short Rib of Beef, 3" pieces
1 ½ pound Stew Beef, cut into 2" cubes
12 cub Water
½ teaspoon Dried Thyme
1 ½ teaspoon Salt
¼ teaspoon Pepper
Lg Onion, peeled & diced
2 Cloves Garlic, crushed
2 Scallions, with some tops *
2 tablespoon Salad oil
Lg Green Pepper, cleaned **
10 ounce Fresh Spinach, washed, trimm
10 ounce Fresh Kale, washed & trimmed
1 can Okra , drained (15 ½ oz.)
4 Med Sweet Potatoes, ***
Lg Tomato, peeled & cubed

Preparation:

* cleaned and sliced ** and chopped *** peeled and cubed Put salt pork and short rib pieces in a large kettle; brown ribs on all sides. Add stew beef and brown on all sides. Pour in water and slowly bring just to a boil.
Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any scum that rises to the top. While meat is simmering, saute onion, garlic, and scallions in heated oil in a skillet until tender. Add green pepper and saute 1 minute. Remove from heat and set aside.
After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle. Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked. Remove from heat and cool slightly. Take out short ribs and cut off and discard any fat. Cube meat and return to kettle. Reheat, if necessary. Serves 8.

West Indies Pepper Sauce

Servings: 1 Servings

Ingredients:

1 Ripe mango or papaya
1 medium Yellow onion
1 medium Garlic clove
5 Habanero chiles -- stemmed
1 piece ginger rootcoarslely chopped
½ teaspoon Turmeric
1 tablespoon Dry mustard
pinch Cumin
pinch Coriander
½ tablespoon Honey
½ cub Cider vinegar
½ cub Water
1 teaspoon Salt

Preparation:

In a blender, puree the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, coriander, and honey. Transfer mixture to a bowl.
In a nonreactive saucepan, bring the vinegar, water and salt to a boil.
Pour over mango mixture and stir well. Allow to cool before bottling.
Refrigerated, the sauce will keep approximately 6 weeks.

Recipe By : "Hot Licks"

West Indies Salad

Servings: 4 Servings

Ingredients:

1 pound Crabmeat
3 tablespoon Chopped onion
Salt and pepper
4 ounce Olive oil
4 ounce Vinegar
4 ounce Ice water

Preparation:

Put onions in bowl, add meat, salt, and pepper. Then oil, vinegar, and ice water in that order, let set at least 1 hour before serving.

West Indies Salad, Crab Salad

Servings: 6 Servings

Ingredients:

1 medium Onion, Sliced thin
1 pound Lump Crab Meat
½ cub Peanut oil
1/3 cub Cider vinegar
½ cub Ice water
Salt and white ground pepper

Preparation:

Spread half the onion slices over the bottom of a large bowl. Separate the crab meat into lumps. Add to the bowl along with the remaining onion. Add salt and pepper to taste Beat the oil, vinegar and water together in a small bowl. Pour the dressing over the crab meat. Cover Marinate for at least 2 (but no more than 12) hours. Toss lightly before serving.
Posted to EAT-L Digest 28 Aug 96

From: terry pogue <tpogue@IDS2.IDSONLINE.COM>

Date: Wed, 28 Aug 1996 23:46:12 +0100

West Lake Fish

Servings: 2 Servings

Ingredients:

1 Fresh-water bass *
1 tablespoon Dry sherry or rice wine
4 Ginger slices
Lots of water, boilingin a kettle
4 tablespoon Sugar
6 tablespoon Chekiang vinegar **
1 tablespoon Soy sauce
¼ ounce Knob ginger
Juice of 1 garlic,mashed
2 tablespoon Cornstarch

Preparation:

(sweet-sour Hangchow dish, adapted from Joyce Chen's restaurant)

* other fresh-water fish may be substituted; a small striper may be substituted in a pinch; look for 15-18" (1 ½ to 2 lb) fish, preferably one you caught yourself. You could also probably use 2 or 3 bluegills

** substitute cider vinegar, white wine vinegar, or possibly balsamic

Clean, gut, scale, and rinse fish. Cut through skin three diagonal cuts on each side like so /// .

Put fish, sherry, and ginger slices into kettle of boiling water.
Water should cover the fish. Cover tightly and immediately turn off heat. Let stand 15 min.

Meanwhile, mix all the rest of the ingredients and cook over medium-high heat until sauce thickens. Remove garlic if used. Keep very hot.

Remove fish carefully from water. Drain and gently pat dry. Pour boiling sauce over and serve immediately.

Variation: cut sugar to 1 T; cut vinegar to 2 T. Increase soy sauce to 3 T; add 2 T dry sherry to sauce ingredients; add 2 T chicken broth to sauce ingredients. This obviously is no longer West Lake fish but a more standard soy sauce fish.

From: Michael Loo

Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

West Mixed Vegetables Jaipur Style (Sabji Jaipuri)

Servings: 4 Servings

Ingredients:

1 tablespoon Cumin seeds
1 tablespoon Coriander seeds
1 tablespoon Mild vegetable oil
1 medium Onion; sliced
2 tablespoon Tomato paste
10 Whole cashew nuts
1 cub Half-and-half
1 tablespoon Ghee
5 Whole cloves
5 Cardamom pods
1 One-Inch Piece CinnamonStick
1 medium Tomato; peeled, chopped
½ cub Cauliflower florets
½ cub Broccoli florets
5 Brussels Sprouts; Cut InHalf
1 medium Carrot; Cut Into 2-InchSticks
½ cub Diagonally cut green beans
½ cub Water
½ teaspoon Cayenne pepper
½ teaspoon Salt; or to taste
¼ cub Raisins
Fresh Mint Sprigs ForGarnish

Preparation:

This makes a delicious and colorful vegetarian entree. Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried onion, tomato paste, nuts and half of the half-and-half. Blend into smooth past and set aside.
Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until soft. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender. Garnish with mint sprigs and serve. PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat (5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.

Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92

Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 05, 1998

West Nc Bbq Sauce! Davidson County Version!

Servings: 1 Servings

Ingredients:

1 cub Catsup
1 cub Brown sugar
1 ¼ cub Apple cider vinegar
2 large Lemons ; juice of
1 teaspoon Pepper flakes
1 teaspoon Black cracked pepper
1 small Onion minced
2 teaspoon Texas pete
1 teaspoon Worcestershire sauce
Some people put meltedbutter in also I don't

Preparation:

Whisk and Microwave on high 7 min. Use as both mop sauce and serving sauce.
Don't knock it until you try it! Longer it sits the better it gets!!!!!

The recipe came from my ex mother in law in Davidson Co NC. She used the butter version. I don't!

Posted to bbq-digest by "H. WHITED ENGRAVING" <engraver@usit.net> on Mar 30, 1998

West of the Pecos Goulash

Servings: 10 Servings

Ingredients:

1 ½ pound Lean ground beef
1 large Onion; chopped
1 Green pepper; chopped
1 can Sliced mushrooms - 4 oz.
2 teaspoon Chili powder
¼ cub Worcestershire sauce
1 teaspoon Salt
¼ teaspoon Pepper
1 can Tomato soup
1 can Rotel tomatoes & chiles;diced (10 oz.)
1 can Corn - 16 oz.
1 package Noodles - 12 oz.; cooked anddrained
½ cub Cheddar cheese; shredded

Preparation:

In large dutch oven, brown ground beef, onion, and green pepper. Drain fat.
Add mushrooms, chili powder, worcestershire sauce, salt, and pepper. Mix thoroughly. Add can of soup, tomatoes, and corn. Simmer ½ hour. Add cooked noodles; stir well. Top with cheese and bake, covered, 1 hour at 325.

Recipe by: Mops Cookbook

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Laurie Campbell <lauriec@flash.net> on Oct 20, 1997

West Texas Cornbread

Servings: 8 Servings

Ingredients:

1 cub Plain corn meal
½ cub Plain flour
3 teaspoon Baking powder
1 teaspoon Salt
1 cub Grated "New York State"extra sharp Cheddar cheese
1 carton (8-oz) sour cream
¼ cub Crisco oil
1 medium Onion (chopped)
1 can (10-oz) whole kernel corn(with liquid)
2 Eggs
Jalapeno pepper slices(yourchoice on amount)

Preparation:

place seasoned iron skillet with 1 tbsp. oil in it in oven and heat to 350.
mix all dry ingredients together. add other ingredients (saving a little cheese) and mix well w/spoon, pour into hot skillet, sprinkle cheese on top and *(jalapeno pepper slices) and bake in a hot-hot large (9in.) "seasoned iron skillet" until light brown (25-30 minutes).

*jalapeno peppers optional, may be added to top before baking

{i know!!! i know!!! but this stuff is still good}

substitutions: ...(not as good though)

light sour cream

light cracker barrel extra sharp cheese

*self rising corn meal

*self rising flour

*( if using self rising... do not use the baking powder)

Frank Wilkinson <USTS012@UABDPO.DPO.UAB.EDU>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

West Texas Oven Barbeque Brisket

Servings: 1 Servings

Ingredients:

2 tablespoon Liquid smoke
1 pound trimmed)brisket
3 tablespoon Worchestershire sauce
Celery salt
Garlic salt
Salt
Pepper; (coursely ground)
Bottled barbeque sauce

Preparation:

Pour liquid smoke over meand and sprinkle both sides generously with celery salt, garlic salt and salt. Wrap in foil and refrigerate overnight. The next day, uncover and sprinkle with pepper and worchestershire sauce. Do not drain. Place in a large shallow pan and cover securely with foil. Bake 5 horus at 250 degrees. Remove foil and brush on barbeque sauce. Reseal and bake another hour. Slice crossgrain and serve with the juices and extra barbeque sauce.

Posted to Bakery-Shoppe Digest by Shelley Sparks <ssparks@mailbox.arn.net> on Feb 22, 1998

West Texas Spanish Rice

Servings: 6 Servings

Ingredients:

1 large Onion; chopped
3 tablespoon Bacon grease or oil
1 cub Uncooked rice
1 can (10-oz) Rotel
1 Rotel can V-8 juice
Salt & garlic powder totaste

Preparation:

Saute onion in grease until clear. Add rice and stir until golden. Add remaining ingredients and simmer, covered, 25-30 minutes. Add water if necessary. Turn off heat and let stand 5-10 minutes.

MITZI AND BUDDY MCKINNEY

SAN ANGELO, TX

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

West Virginia Casserole

Servings: 1 Servings

Ingredients:

1 pound Ground beef
1 cub Chopped green pepper
1 cub Chopped onion
1 can Tomato sauce; (15 oz.)
1 ½ teaspoon Chili powder
½ teaspoon Salt
½ teaspoon Pepper
1 cub Flour
¾ cub Cornmeal
¼ cub Sugar
1 tablespoon Baking powder
½ teaspoon Salt
1 Beaten egg
1 cub Milk
¼ cub Vegetable oil

Preparation:

In 10-inch cast iron skillet, brown ground beef,green peppers, and onions,drain. Add tomato sauce, chili powder, salt and pepper; simmer 15 minutes. Meanwhile, mix together dry ingredients. Combine egg, milk and oil; stir into dry ingredients just until moistened. Pour batter over beef mixtureand bake in preheated 400F oven about 30 minutes or until golden and cornbread is done in the center. Take care when removing from oven. Note: 1 14oz. can of whole kernel corn (drained) can be added to beef mixture before adding cornbread batter if so desired. This recipe serves 4-6 people. jmerrill@prodigy.com
Posted to MC-Recipe Digest V1 #1055 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998

West: Anglo Indian Curry Sauce

Servings: 2 Servings

Ingredients:

Stephen Ceideburg
2 tablespoon Mild vegetable oil
1 cub Coarsely chopped onion
1 One-inch piece fresh ginger,peeled
1 ½ pound Red-ripe tomatoes, cored,quartered
¼ cub Chopped cilantro
½ teaspoon Cayenne pepper
1 teaspoon Salt
1 ¼ teaspoon Garam masala or curry powder

Preparation:

Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes.

Makes about 2 cups.

PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

West: Bombay Style Chicken Curry in Delicate

Servings: 4 Servings

Ingredients:

Stephen Ceideburg
1 teaspoon Cumin seed
6 Whole cloves
8 Black peppercorns
1 One-inch piece cinnamonstick
5 Green cardamom pods,husked
3 tablespoon Light vegetable oil
1 large Onion, finely chopped
3 Garlic cloves, minced
1 tablespoon Peeled and grated freshginger
1 ½ cub Skinned, chopped tomato
3 pound Chicken, skinned, cut intoserving pieces
½ cub Plain yogurt
1 cub Water
½ teaspoon Cayenne pepper
1 ½ teaspoon Salt, or to taste
1 cub Half-and-half
GARNISHES:
2 tablespoon Chopped cilantro
1 Red onion, peeled, sliced
1 Red or green bell pepper,cored and sliced
1 Lemon, cut into wedges

Preparation:

Every state has its own style of cooking chicken. This dish, which is cooked in a fragrant cream sauce, is popular in Maharashtra, Bombay.

Combine cumin, cloves, pepper corns, cinnamon and cardamom seeds in an electric coffee mill and grind until reduced to a powder. Set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic and ginger. Cook until onion is lightly browned, about 4 minutes,

Add ground spice mixture and cook until fragrant, about I minute. Add tomato and chicken. Cook, stirring, until chicken pieces are no longer pink.

Add yogurt and turn chicken pieces to coat. Add water, cayenne and salt.

Reduce heat to medium, cover, and cook for 20 minutes.

Stir in half-and-half; simmer until chicken is tender and sauce is thick, about 10 minutes.

Skim off excess fat.

Arrange chicken on a heated, deep serving dish and pour sauce over.

Garnish with cilantro.

Surround with onions, peppers and lemon wedges.

PER SERVING: 365 calories, 36 g protein, 18 g carbohydrate, 17 g fat ( 6 g saturated), 119 mg cholesterol, 959 mg sodium, 3 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

West: Mixed Vegetables Jaipur Style (Sabji Ja

Servings: 4 Servings

Ingredients:

Stephen Ceideburg
1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
1 tablespoon Mild vegetable oil
1 medium Onion, sliced
2 tablespoon Tomato paste
10 Whole cashew nuts
1 cub Half-and-half
1 tablespoon Ghee
5 Whole cloves
5 Cardamom pods
1 One-inch piece cinnamonstick
1 medium Tomato, peeled, chopped
½ cub Cauliflower florets
½ cub Broccoli florets
5 Brussels sprouts, cut inhalf
1 medium Carrot, cut into 2-inchsticks
½ cub Diagonally cut green beans
½ cub Water
½ teaspoon Cayenne pepper
½ teaspoon Salt, or to taste
¼ cub Raisins
Fresh mint sprigs forgarnish

Preparation:

This makes a delicious and colorful vegetarian entree.

Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried onion, tomato paste, nuts and half of the half-and-half. Blend into smooth past and set aside.

Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until soft. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender.

Garnish with mint sprigs and serve.

PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat (5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

West: Royal Lamb Chops Braised with Nuts and Sa

Servings: 2 Servings

Ingredients:

Stephen Ceideburg
4 tablespoon Unsalted butter
¼ cub Sliced almonds
¼ cub Slivered pistachios
6 large Garlic cloves
1 One-inch piece fresh ginger
1 teaspoon Coriander
5 Green cardamom pods,husked
1 Fresh hot green chile
¼ teaspoon Black peppercorns
5 Whole cloves
½ teaspoon Royal cumin, or regularcumin seeds (see note)
¼ teaspoon Ground mace
¼ cub Water
3 Lamb rib chops, 4 ounceseach, trimmed of all fat
½ cub Water
½ teaspoon Saffron threads, dissolvedin 2 tablespoons hot water
Salt (optional)
½ cub Peas, fresh or frozen
2 tablespoon Minced fresh cilantro orparsley

Preparation:

This elegant entree is a specialty of Rajasthan, home of the Rajput warriors.

Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes.
Remove with a slotted spoon and set aside.

Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste.

Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover and refrigerate 30 minutes.

Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add lamb and brown well on both sides. Add ¼ cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
Add remaining water; sprinkle in saffron. Cover and cook until lamb is tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a heated platter. Stir sauce and pour over lamb. Top with fried nuts and cilantro.

Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in. It is available at Indian markets.

PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.

Western Barbecue Jerky

Servings: 1 Servings

Ingredients:

1 teaspoon Salt
3 tablespoon Brown sugar
¼ teaspoon Pepper
1/3 cub Red wine vinegar
⅛ teaspoon Cayenne pepper
1/3 cub Ketchup
1 teaspoon Onion powder
1 pound Lean meat
½ teaspoon Garlic powder
1 teaspoon Dry mustard

Preparation:

Slice meat into long strips 3/16 to ¼ inch thick. Uniform slices will shorten the drying time, so use a meat slicer or have your butcher slice it for you. Cut across the grain for increased tenderness. Remove excess fat.
In a small bowl, combine all ingredients except meat. Stir to mix well.
Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Place the meat strips on drying racks.
Do not overlap the strips to ensure good air circulation. Oven temperature should be 140 to 160 F (60 to 70 C) for the first 8 to 10 hours. After that it may be lowered to 130 F (55C) until dry. Place aluminum foil or a baking sheet underneath the drying tray to catch the drippings. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break. There should be no moist spots.

maasen@netcom.com

Western Barbecue Sauce

Servings: 1 Servings

Ingredients:

1 tablespoon Brown Sugar
1 tablespoon Paprika
1 teaspoon Salt
1 teaspoon Dry Mustard
¼ teaspoon Chili Powder
⅛ teaspoon Cayenne Pepper
2 tablespoon Worcestershire Sauce
¼ cub Vinegar
1 cub Tomato Juice
¼ cub Catsup
½ cub Water

Preparation:

Mix all ingredients in saucepan. Simmer for 15 minutes.

Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969

billspa@icanect.net

Recipe by: Mrs. J.A. Primosic

Posted to TNT Recipes Digest by louiseh <louiseh@earthlink.net> on May 01, 1998

Western Beans

Servings: 10 Servings

Ingredients:

4 Bacon strips; diced
1 large Onion; chopped
1/3 cub Lentils; dry
1 1/3 cub Water
2 tablespoon Ketchup
1 teaspoon Garlic powder
¾ teaspoon Chili powder
1 teaspoon Cumin, ground
¼ teaspoon Red pepper flakes, dried
1 Bay leaf
1 can Tomatoes, whole (16 oz)with liquid, chopped
1 can Pinto beans; drained (15 oz)
1 can Kidney beans; drained (16oz)

Preparation:

Lightly fry bacon in a heavy 3-qt. saucepan. Add onion; cook until transparent. Stir in remaining ingredients. Cook over medium heat for 45 minutes or until lentils are tender, stirring once or twice. Remove bay leaf before serving.

Western Beans and Rice

Servings: 6 Servings

Ingredients:

1 medium Onion; chopped
1 cub Sliced celery
1 tablespoon Butter or margarine
32 ounce Canned pinto beans* drained and rinsed
½ teaspoon Salt
8 ounce Tomato sauce
⅛ teaspoon Hot pepper sauce
½ cub Water
3 cub Hot cooked rice

Preparation:

Cook onion and celery in butter in large skillet until tender. Stir in beans, salt, tomato sauce, pepper sauce and water; heat thoroughly. Serve over hot rice.

*Any type of bean may be substituted.

Each serving provides:
* 212 calories
* 8 g. protein
* 3 g. fat
* 40 g. carbohydrate
* 1 g. dietary fiber
* 5 mg. cholesterol
* 962 mg. sodium

Source: Stretching Your Budget With Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

Western Beans and Rice

Servings: 6 Servings

Ingredients:

1 cub Long-grain rice; uncooked
½ teaspoon Olive oil
1 cub Onions; chopped
1 cub Celery; sliced
1 Clove garlic; minced
15 ounce Pinto beans; drained andwashed
8 ounce No-salt-added tomato sauce
½ cub Water
1 tablespoon Ketchup
1 teaspoon Chili powder
¼ teaspoon Hot pepper sauce

Preparation:

Prepare rice according to package directions. In a skillet, heat oil over medium heat. Add onions, and celery. Cook and stir until crisp-tender. Add garlic, pinto beans, tomato sauce, water, ketchup, chili powder, and hot pepper sauce. Heat thoroughly, stirring occasionally. Serve over hot rice.
Recipe By : Success® Rice For A Healthy Lifestyle

Posted to EAT-L Digest 3 November 96

Date: Mon, 4 Nov 1996 09:02:12 -0600

From: "Anita A. Matejka" <matejka@BGA.COM>

Western Beans and Rice

Servings: 6 Servings

Ingredients:

1 tablespoon Vegetable oil
1 cub Chopped onions
1 cub Sliced celery
8 ounce Tomato sauce
½ cub Water
½ teaspoon Salt
¼ teaspoon Hot pepper sauce (or more, to taste)
3 cub Cooked or canned pinto beans (OR any type of bean) drained
3 cub Hot cooked brown rice

Preparation:

In large skillet, cook onions and celery in oil until tender. Stir in tomato sauce, water, seasonings, and beans. Heat thoroughly. Serve over hot rice.

Each serving provides:
* 270 calories
* 10.6 g. protein
* 3.3 g. fat
* 50.5 g. carbohydrate
* 270 mg. sodium
* 0 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

Western Beans 'n' Franks

Servings: 6 Servings

Ingredients:

½ pound Idaho Great Northern beans
½ pound Idaho Pinto beans
½ teaspoon Salt
4 slice Bacon, diced
½ cub Chopped onion
1/3 cub Molasses
¼ cub Brown sugar
1 ½ teaspoon Dry mustard
⅛ teaspoon Cloves
1 teaspoon Grated orange peel
1 Orange, peeled and diced
1 pound Frankfurters
Orange wedges, for garnish

Preparation:

Soak beans according to directions. Add salt and simmer 1 hour. Saute bacon. Drain beans, reserving bean liquid. In bean pot or deep casserole, combine beans with sauteed bacon, onion, molasses, brown sugar, mustard, cloves, orange peel, diced orange and 1-½ cups reserved bean liquid. Cover and bake in a 325-degree oven 3 to 4 hours. Arrange frankfurters in beans. Bake, uncovered, ½ hour longer, adding more reserved bean liquid if necessary. Garnish with orange wedges. Makes 6 to 8 servings.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias>

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip

Western Carolina Style

Servings: 1 Servings

Ingredients:

1 cub Ketchup
1 cub Brown sugar -- firm packed
½ cub Lemon juice
3 tablespoon Butter
¼ cub Onion -- minced
1 teaspoon Hot pepper sauce
1 teaspoon Worcestershire sauce

Preparation:

Place all ingredients in saucepan. Bring to boil and simmer 30 min.,or until slightly thickened. Makes 1 ½ cups.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Western Chick Chunks Recipe

Servings: 1 Servings

Ingredients:

10 ounce Skinless boneless chickenbreasts, cut into 12 equalpieces
¼ cub Fat free ranch dressing
¼ cub Plus
1 tablespoon Cornflake crumbs
¼ teaspoon Salt (optional: I left out)
¼ teaspoon Black pepper ( I used 2 tsp)

Preparation:

from Weight Watchers Slim Ways Chicken

1. Preheat oven to 450 degree F. Line large baking sheet with foil: spray with nonstick cooking spray.

2. In small bowl, combine chicken and ranch dressing, tossing well to coat thoroughly. On shallow plate or in gallon size sealable plastic bag, combine cornflake crumbs, salt and pepper. Add chicken pieces, one at a time to crumb mixture, turning chicken or sealing bag and shaking to coat evenly.

3. Arrange chicken peices on prepared baking sheet; bake 15-20 minutes, until cooked through and juices run clear when pierced with a fork.

Makes 4 servings:
1 g fat, 0g fiber, 117 calories, 17g protein, 8g carbohydrate, 41 mg cholesterol,
Posted to Digest eat-lf.v097.n056 by Jean Mulrenan <jean.e.mulrenan.1@nd.edu> on Feb 27, 1997.

Western Chickchunks

Servings: 4 Servings

Ingredients:

10 ounce Skinless boneless chickenbreasts; cut into 12 equalpieces
¼ cub Fat-free ranch dressing
¼ cub Plus
1 tablespoon Cornflake crumbs*
¼ teaspoon Salt
¼ teaspoon Black pepper

Preparation:

submitted by: johanssen@matnet.com
Preheat oven to 450F. Line large baking sheet with foil; spray with non-stick cooking spray.

In small bowl, combine chicken and ranch dressing, tossing well to coat thoroughly. On shallow plate or in gallon-size sealable plastic bag, combine cornflake crumbs, salt and pepper. One at a time, add chicken pieces to crumb mixture, turning chicken or sealing bag and shaking to coat evenly.

Arrange chicken pieces on the prepared baking sheet; bake 15-20 minutes, until cooked through and juices run clear when pierced with a fork.

*You may substitute bread crumbs for the corn flakes.

EACH SERVING PROVIDES: 2 proteins; ¼ bread; 20 optional calories

PER SERVING: 117 calories; 17g protein; 1g fat; 8g carbohydrate; 9mg calcium; 397 mg sodium; 41mg cholesterol; 0g dietary fiber

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 2 JUNE 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Western Chili Casserole

Servings: 6 Servings

Ingredients:

PATTI - VDRJ67A-----
1 pound Ground beef
1 cub Onions -- chopped
¼ cub Celery -- chopped
15 ounce Can chili without beans
¼ teaspoon Pepper
2 cub Corn chips -- slightly
Crushed
1 ½ cub Cheddar cheese -- shredded

Preparation:

Brown meat, add celery and ¾ cup of onions; saute until just tender.
Drain off excess fat. Add chili and pepper and stir over heat. Place a layer of chips in an ungreased 1-½ quart casserole. Alternate layers of chili mixture, chips, and cheese, reserving ½ cup chips and ¼ cup cheese for trim. Sprinkle center with remaining cheese and onions. Cover and bake at 350~ for 10 minutes or until piping hot. To serve, border casserole with corn chips.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Western Chili Con Carne

Servings: 4 Servings

Ingredients:

½ cub Chopped onion
1 Clove garlic, minced
2 tablespoon Oil
¾ pound Ground beef
3 1/3 cub Cooked, drained beans pinto, kidney or pink
1 cub Water
3 teaspoon Chili powder
1 teaspoon Paprika
¾ teaspoon Salt
½ teaspoon Oregano; crushed
¼ teaspoon Pepper
⅛ teaspoon Ground cumin
1 Bay leaf
1 dash Cayenne pepper (optional)
1 can Tomatoes (14-16 oz.)
4 ½ teaspoon Yellow corn meal

Preparation:

Saute onion and garlic in oil until tender. Add ground beef and brown, breaking apart with a fork. Stir in beans, water, seasonings and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, about 1-½ hours; stir occasionally. To thicken, slowly add corn mean, stirring constantly; cook over medium-high heat until mixture boils.
Remove bay leaf. Makes 4 or 5 servings. Recipe can be doubled.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias>

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip

Western Chuck Steak

Servings: 4 Servings

Ingredients:

½ cub Tomato catsup
¼ cub Kikkoman Soy Sauce
¼ cub Cider vinegar
1 small Onion; chopped
1 Beef chuck blade steak (3 to 4 pound, ¾ to 1 inch thick)

Preparation:

Combine first 4 ingredients in saucepan; bring to boil. Simmer 5 minutes; cool. Pour into plastic bag with meat. Refrigerate 8 to 10 hours, or overnight. Broil 8 to 10 minutes on each side (for rare or medium doneness). To serve, cut across grain into thin slices.

Makes 4 to 6 servings

Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip

Western Deer Stew

Servings: 1 Servings

Ingredients:

2 pound Deer Meat; cut into cubes
1 cub Grape Juice
1 Bay Leaf
1 Garlic Clove; minced
1 teaspoon Salt
½ teaspoon Pepper
2 tablespoon Bacon Drippings
1 ½ cub Bouillon
1 Celery Stalk; Diced
8 Whole Cloves
1 tablespoon Parsley
½ teaspoon Crumbled Dried Thyme
Cornstarch

Preparation:

Place meat in deep bowl. Add grape juice, bay leaf, garlic, salt and pepper. Place in refrigerator for several hours. Turn frequently. Drain the meat. Keep the grape juice mixture. Brown the meat thoroughly in bacon drippings. Simmer together for 10 minutes the grape juice mixture, the bouillon, and a cheesecloth bag tied in which you place celery, cloves, parsley, and thyme. Add meat, cover, and simmer till tender or about three hours. Add boiling water if necessary. If desired add vegetables and cook until they are tender. Discard cheesecloth herb bag. Remove meat. Thicken gravy with cornstarch. Use ½ Tablespoon cornstarch for every cup of broth. Add a little cold water to cornstarch and make into a smooth paste.
Boil up broth and stir cornstarch mixture into broth. Cook, stirring for 2 minutes. Serve with meat.
Posted to bbq-digest V5 #738 by rhurley@carbon.cudenver.edu on Dec 02, 97

Western Egg Casserole

Servings: 8 Servings

Ingredients:

3 can (4-oz) green chilies;drained and chopped
1 ½ pound Monterey Jack cheese; grated
2 teaspoon Seasoned salt
1 teaspoon Pepper
12 Eggs; lightly beaten
¾ cub Evaporated milk

Preparation:

Butter and flour a 9x13 pyrex dish. Sprinkle half of the green chilies on the bottom of the dish. Spread half of the cheese over the chilies.
Sprinkle with 1 teaspoon seasoned salt. Repeat these layers of chilies, cheese and seasoned salt. Beat pepper, eggs and milk together. Pour over cheese mixture. Bake at 350ø for 35 minutes. Cool slightly. Cut into squares to serve. Yield: 8 servings.

MORIN M. SCOTT, JR.

HOUSTON, TX

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Western Fish Stew

Servings: 3 Servings

Ingredients:

** Package Together **
3 ounce Dried Onions
2 Chicken Bouillon Cube
2 Beef Bouillon Cubes
¼ teaspoon Garlic Powder
½ teaspoon Thyme
2 package Lemon Crystals
1 Stick Cinnamon -- 1" pieces
** Package Separately **
2 ounce Tomato Crystals
1 pound Fish Fillet
5 cub Water
Salt -- to taste

Preparation:

1. Fillet the fish and cut into chunks. 2. Add everything except tomato and fish to 4 or 5 cups of water. Bring to a boil, reduce heat and simmer gently for 10 to 15 minutes. 3. Blend the tomato crystals with enough cool water to form a smooth paste. Add slowly to the simmering broth. 4. Add fish and cook until it flakes easily.

Serves 3 or 4.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Western Frittata

Servings: 8 Servings

Ingredients:

1 pound Ground turkey
2 teaspoon Minced garlic
2 teaspoon Oil
1 ¼ teaspoon Salt
1 teaspoon Cumin
¾ teaspoon Dried sage leaves
¾ teaspoon Dried thyme leaves
½ teaspoon Pepper
1 package American Mixtures Western-style frozen potatoes,green beans, onions andred peppers, thawed (16 oz)
8 Eggs, slightly beaten
1 can Sliced mushrooms, welldrained (4 ½ oz)
4 ounce Shredded, reduced-fatCheddar or mozzarellacheese

Preparation:

In 12" nonstick skillet over medium-high heat, brown turkey and garlic in oil, 10-12 minutes, stirring frequently; drain. Add salt, cumin, sage, thyme, pepper and vegetables; mix well. Reduce heat to low; pour eggs over vegetable mixture in skillet. Cover; cook 15-20 minutes. While cooking, as edges set, run spatula around edge of skilelt and lift vegetable mixture to allow uncooked eggs to flow to bottom of skillet. Cook until eggs are set. Sprinkle with mushrooms and cheese. Cover; cook 3 minutes or until cheese begins to melt.
Loosen edges of frittata; slide onto large serving plate. Cut into wedges.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Western Hash

Servings: 6 Servings

Ingredients:

1 pound Ground beef
1 can (28 oz) chopped tomatoes inpuree
1 cub Uncooked rice, cookedaccording to directions onpkg
1 cub Chopped green pepper
½ cub Chopped onion
1 teaspoon Salt
½ teaspoon Dried basil
¼ teaspoon Pepper
1 ½ cub Shredded cheddar cheese

Preparation:

Here are a few recipes that use ground beef. I got most of them from a cookbook called "country Ground Beef". To order the cookbook, specify code 11608 and send $9.98 each plus 2.50 S & H to: Country Store, Suite 3227, 5925 Country Lane, P.O. Box 990, Greendale, WI 53129. This cookbook has around 300 recipes with ground beef and they are wonderful. Brown beef; drain. Stir in tomatoes, rice, green pepper, onion, and seasonings; mix well. Cover and simmer about 30 mins. Top with cheese; cook until cheese melts.

Type 3: Hamburger--30# of hamburger--tired of chili, hamburger patties, meatloaf and spaghetti sauce.

Posted to EAT-L Digest 27 October 96

Date: Mon, 28 Oct 1996 23:10:02 -0000

From: Darryl & Kelly Youngblood <ke4hts@OK.IS>

Western Jerky

Servings: 1 Recipe

Ingredients:

NORMA WRENN NPXR56B:
4 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Chili powder
1 teaspoon Garlic powder
1 teaspoon Onion powder
¼ teaspoon Cayenne pepper
3 dash Liquid smoke
½ cub Water
2 pound Round, flank steak or other
Cut meat

Preparation:

Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat in layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally.

Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel. Makes ½ pound jerky.

Source: Dehydrated & Delicious, by Ron Popeil and John May Posted to MM-Recipes Digest by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Feb 13, 98

Western Kentucky Pork Bbq Sauce

Servings: 1 Servings

Ingredients:

3 ½ cub Water
1 cub Ketchup
¾ cub Worcestershire sauce
2 teaspoon Paprika
1 ½ teaspoon Black pepper
1 ½ teaspoon Garlic powder
1 ½ teaspoon Cayenne pepper
2 teaspoon Dry mustard
5 teaspoon Onion powder
3 tablespoon Salt

Preparation:

Mix all ingredients and boil for five minues, stirring frequently.

Source: Best Barbeque Recipes by Mildred Fischer - ----- - ~---------------------------------------------------------------- : Please Visit the Hot and Spicy Cooking Page http://www.teleport.com/~cstarz/
: ftp://ftp.teleport.com/users/cstarz Now has over 7500+ recipes for sauces, marinades, spice mixtures,
seafood, sausages, dry-rubs, appetizers and Barbeque, etc.
Download/Upload Areas, Meal-Master(tm) and other programs etc. - ~---------------------------------------------------------------- Posted to bbq-digest V2 #057

Date: Tue, 30 Jul 1996 07:49:07 -0700

From: cstarz@teleport.com (Carey Starzinger)

Western Kentucky-Style Barbecue Sauce

Servings: 1 Servings

Ingredients:

1 ¾ cub Water
1 cub Plus 2 tablespoons catsup
1/3 cub Worcestershire sauce
1 ½ teaspoon Ground red pepper
1 teaspoon Paprika
1 teaspoon Dry mustard
¾ teaspoon Garlic salt
¾ teaspoon Onion powder
¾ teaspoon Pepper

Preparation:

Combine all ingredients in a saucepan. Cook over medium heat 20 minutes.
Use to baste chicken or ribs.

Makes 3 cups Scanned & Proofed by Gene Johnston (ejohnston@mailexcite.com)

Recipe by: Meco Barbecue & Smoker Cookbook

Posted to MC-Recipe Digest V1 #893 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 09, 1997

Western Kentucky-Style Sauce

Servings: 1 Servings

Ingredients:

½ cub Brown sugar
½ cub Heinz ketchup
1 teaspoon Garlic powder
1 teaspoon Onion powder
3 dash Cracked black pepper (up to4)
2 teaspoon Soy sauce
2 tablespoon Quaker State 10W-30 motoroil
3 tablespoon Lea & Perrins Worcestershiresauce
1 pinch Oregano
1 tablespoon Lemon juice
½ teaspoon Black pepper
2 dash Paprika (up to 3)
2 dash Chili powder (up to 3)

Preparation:

All ingredients above are accurate except for Quaker State motor oil.
Castrol 20W-50 is preferred (gives the sauce more "body"). Just kidding. No oil. Better when cooked for a while.

Also, I realize that the above sauce violates the norms of purists on the list who abhor the use of ketchup in a sauce. My apologies to y'all. Try it and you'll love it.

Posted to bbq-digest V5 #092

From: Richard Easley <Richard_Easley@baylor.edu>

Date: Wed, 09 Oct 1996 11:57:05 -0600

Western Light Broil with Vegetables

Servings: 4 Servings

Ingredients:

1 pound Beef top round or boneless
Sirloin steak,cut 1" thick
½ cub Light soy sauce
2 tablespoon Honey
2 tablespoon Lemon juice
2 Green onions, finely
Chopped
¼ teaspoon Garlic powder
6 ounce Asparagus tips, blanched
(2 ½" long)
¾ cub Diagonally cut carrots,
Blanched
½ cub Frozen peas,blanched
4 Tomato roses,if desired

Preparation:

Combine soy sauce,honey,lemon juice,onions and garlic powder.Pour marinade over steak,turning to coat.Marinate in refrigerator,6 to 8 hours,turning occasionally.Pour off marinade;discard.Place steak on rack in broiler pan so surface of meat is 3 to 4" from heat.Broil 16 to 20 minutes to medium-rare,turning once.Keep steak warm.Meanwhile, arrange an equal amount of each vegetable,in spoke fashion,on four dinner plates.Carve steak into ¼" thick slices.Arrange 4 slices of beef over vegetables.Top with a tomato rose,if desired.Makes 4 servings.

Western Mac

Servings: 1 Servings

Ingredients:

1 Box macaroni and cheese mix
Prepared as directed
1 pound Hamburger
½ cub Onion -- chopped(or 1
Medium)
½ cub Green pepper -- chopped
1 can Corn -- (or can use frozen)
1 small Can
Tomato paste

Preparation:

Prepare macaroni mix according to directions. Brown hamburger, onions, and green peppers. Combine macaroni, hamburger mixture, corn and tomato paste.
Simmer for ½ hour or so. Salt and pepper to taste.

Note: When you add the tomato paste, you will swear that you need more, but just keep stirring, and pretty soon it looks OK.

from Peg Dietrich

Recipe By :

Western Marinated Bbq Chicken

Servings: 4 Servings

Ingredients:

8 ounce Original, lite or fat free
Western Dressing
2 tablespoon Packed brown sugar
2 tablespoon Catsup
2 tablespoon Worcestershire sacue
¼ teaspoon Garlic powder
2 pound Chicken pieces

Preparation:

Combine all sauce ingredients. Mix well. Reserve ½ cup sauce. Cover with plastic wrap. Chill. Arrange chicken pieces in shallow baking dish. Pour remaining sauce over chicken pieces, turning to coat. Let stand to marinate for 15 minutes. Remove chicken from marinade. grill chicken slowly over medium to medium low coals for 45 to 50 minutes, or until meat near bone is no longer pink and juices run clear, turning pieces several times. Serve chicken with reserved sauce.

Source:"Western Chilled or Grilled" a promotional booklet by Western Dressing Inc.

\/\/. <. |>. 3/1/95
Posted to MM-Recipes Digest V3 #230

Date: Fri, 23 Aug 1996 23:24:13 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Western Meal-In-One

Servings: 1 Servings

Ingredients:

3 pound Ground beef
3 tablespoon Oil
3 Cloves garlic; minced
3 teaspoon Salt
3 large Onions; chopped
3 Green peppers; seeded andchopped
3 teaspoon Chile powder
3 can (l lb each) tomatoes
3 can (l lb each) kidney beans
2 ¼ cub Uncooked rice
½ cub Chopped black olives
2 ¼ cub Shredded cheddar cheese

Preparation:

This isn't gourmet, but it sure is good, and a hit with kids. I got it from the Girl Scouts of America, when I was a Brownie Troop Leader. Obviously, it will serve the troop. You can use it for a meal for your kids' sleepovers. You can take it to a pot-luck.

Brown ground beef in oil, until crumbly. Add next 5 ingredients and saute for 5 minutes. Mix in tomatoes, beans, and rice. Add water, as needed.
Cover and let simmer. Check occasionally to see if more water is needed.
Simmer approximately 30-45 minutes. Sprinkle olives and cheese on top.
Cover for about 10 minutes, or until cheese is melted.

Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@primenet.com> on Feb 13, 1998

Western Meat Balls and Franks

Servings: 6 Servings

Ingredients:

1 pound Ground Beef
1 Egg, slightly beaten
¼ cub Bread Crumbs, dry
1 medium Onion, grated
1 tablespoon Salt
¾ cub Chili Sauce
¼ cub Grape Jelly
2 tablespoon Lemon Juice
1 cub Frankfurters *1

Preparation:

*1 cut diagonally in ½ inch slices Combine beef, egg, crumbs, onion and salt. Shape into small balls. Combine in chili sauce, grape jelly, lemon juice and water in a large skillet. Heat; add meat balls and simmer until meat cooks through.

Just before serving add franks and heat through.

**JJ** 102195.1943
Posted to EAT-L Digest 02 Feb 97 by Bill Spalding <billspa@ICANECT.NET> on Feb 3, 1997.

Western Missouri Casserole

Servings: 8 Servings

Ingredients:

1 pound GROUND BEEF
16 ounce CORN, GRN BEANS OR RED BEANS
10 ounce TOMATO SOUP OR JUICE
1 teaspoon ONION, CHOPPED OR POWDER
½ cub PICANTE SAUCE
1 package CORN BREAD MIX **

Preparation:

BROWN THE GROUND BEEF IN A LARGE SKILLET. DRAIN OFF THE FAT. STIR IN THE CORN OR BEANS, TOMATO SOUP, ONION AND PICANTE SAUCE. POUR INTO A 9 X 13 BAKING DISH. MIX THE CORN BREAD MIX ACCORDING TO PACKAGE INSTRUCTIONS. (USE TWO PACKAGES IF YOU WANT THICK CRUST. SPOON THE BATTER OVER THE BEEF MIXTURE. BAKE AT 350 DEG F. FOR 30 TO 40 MINUTES. NOTE: BAKE UNTIL CORN BREAD IS DONE (WOOD PICK COMES OUT CLEAN).
Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on May 3, 1998

Western North Carolina-Style Sauce

Servings: 1 Servings

Ingredients:

½ cub Apple cider vinegar
1 teaspoon Salt
1 teaspoon Celery seed
½ teaspoon Cinnamon
½ cub Ketchup
½ teaspoon Chili powder
⅛ teaspoon Nutmeg
½ teaspoon Brown sugar

Preparation:

Mix all ingredients together in a saucepan, bring to a boil, and remove from heat. Pour over meat.
Recipe By : Real Barbeque

Posted to bbq-digest V4 #22

Date: Tue, 29 Oct 1996 11:18:17 -0800 (PST)

From: Tom Solomon <bigheat@earthlink.net>

Western Omelet

Servings: 100 Servings

Ingredients:

2 pound HAM SECTIONED CURED
8 ounce BUTTER PRINT SURE
200 EGGS SHELL
4 pound ONIONS DRY
4 pound PEPPER SWT GRN FRESH
1 pound SHORTENING; 3LB

Preparation:

TEMPERATURE: 325 F. GRIDDLE
:

1. SAUTE CHOPPED ONIONS, CHOPPED GREEN PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER; DRAIN THOROUGHLY. CHOP OR GRIND CANNED HAM. COMBINE SAUTE'ED ONIONS AND GREEN PEPPERS WITH CHOPPED HAM; MIX THOROUGHLY.

2. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP, BEAT JUST ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES.

3. POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.

4. SPRINKLE 3 TBSP MIXTURE OVER EGGS WHEN PARTIALLY SET.

5. FOLD OMELET IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET SERVE IMMEDIATELY.
:

NOTE: 1. IN STEP 1, 6 LB 4 OZ (5-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 7 ½ QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8.

NOTE: 2. TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED VARIATIONS. SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR GRIDDLE.

Recipe Number: F00810

SERVING SIZE: 1 OMELET (

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Western Omelet

Servings: 2 Servings

Ingredients:

3 Egg
1 tablespoon Butter
¼ cub Ham, minced
2 tablespoon Onion, chopped
2 tablespoon Green pepper, chopped

Preparation:

Mix eggs slightly; Combine with ham, onion and pepper. Cook the same as French Omelet.

Western Omelet

Servings: 4 Servings

Ingredients:

6 large Eggs
¼ teaspoon Black pepperSalt
1 small Onion
1 medium Sized green bell pepper
1 package (4 oz) sliced ham
1 package (8 oz) mushrooms
2 large TomatoesSalad oilParsley sprigs forgarnish

Preparation:

In a bowl,with a wire whisk or fork,beat eggs,black pepper,1/3 cup water and ½ tsp. salt until blended.Dice onion,green bell pepper and ham.Cut each mushroom in half.Cut tomatoes into wedges. In a 12" skillet over medium high heat,in 1 tbsp. hot salad oil cook onion,green bell pepper and ¼ tsp. salt until tender.Add ham and heat through.Remove to small bowl;keep warm.In same skillet,in 1 tbsp. hot oil,cook mushrooms until golden.Remove to another bowl;keep warm. In the same skillet over medium heat,heat 2 tbsp. salad oil. Pour egg mixture into skillet;cook until set around edges.With metal spatula,gently,lift edge as it sets,tilting to allow uncooked portion to run under the omelet.Shake skillet, occasionally,to keep omelet moving freely in the pan.When omelet is set but still moist,spoon ham mixture over half the omelet. Tilt skillet and,with spatula,fold omelet in half;slide onto heated platter.Top with mushrooms.Garnish platter with parsley sprigs and tomato wedges.Makes 4 servings. Converted by MMCONV vers. 1.40

Posted to MealMaster Recipes List, Digest #152

Date: Sat, 1 Jun 1996 16:48:24 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Western Potato Rounds

Servings: 6 Servings

Ingredients:

2 large Baking potatoes; unpeeled
Vegetable oil
1 cub Colby-jack cheese; shredded
6 Cooked bacon slices;crumbled
1/3 cub Green onion; sliced
¼ cub Barbecue sauce

Preparation:

Preheat oven to 450F. Using Garnisher, cut potatoes into ¼" thick slices.
Using Kitchen Spritzer, generously spray both sides of potato slices with oil. Place on 15" Round Baking stone. Bake 20 minutes or until lightly browned; remove from oven. In 1-qt batter bowl, combine cheese, bacon and green onion. Using Pastry Brush, generously brush potato slices with barbecue sauce; sprinkle with cheese mixture. Return to oven. Bake 3-5 minutes or until cheese is melted. Yields: 24 slices.

Recipe by: Stoneware Sensations

Posted to MC-Recipe Digest by "Teri Sanford" <terily@tenet.edu> on May 08, 1998

Western Ranch Biscuits

Servings: 1 Servings

Ingredients:

1 package Dry yeast
¼ cub Warm water
2 cub Warm beef broth
¼ cub Milk
½ cub Honey
1 Egg, beaten
¼ cub Bacon grease or margarine
1 teaspoon Salt
2 ½ cub Flour (white, oat, or rye)
1 cub Cornmeal
1 cub Wheat germ
2 cub Cracked wheat
¾ cub Wheat bran
¾ cub Oatmeal
¾ cub Grated cheddar cheese
3 cub Whole wheat flour,(approximately)

TOPPING:
1 cub Beef broth
½ teaspoon Garlic powder
3 tablespoon Oil

Preparation:

In a small bowl, dissolve yeast in warm water. In a large bowl, combine beef broth, milk, honey, egg, bacon grease or margarine, and salt. Add yeast/water mixture and mix well. Stir in flour, corn meal, wheat germ, cracked wheat, wheat bran, oatmeal, and cheese. Add whole wheat flour, ½ cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand to make a stiff dough. Continue to knead for 4 to 5 minutes. Pat or roll to ½ inch thickness. Cut into bone shapes and place on a greased baking sheet. Cover lightly and let set (rise) for 30 minutes.
Bake in a 350û oven for 45 minutes or until lightly browned on bottom.
Prepare topping during last few minutes. Turn off oven heat. Remove biscuits from oven. Immediately dip biscuits in topping. Return them to oven and leave biscuits in oven for several hours or overnight.

Recipe by: Diana's Posted to MC-Recipe Digest V1 #591 by Diana Stephens <mdstephe@ix.netcom.com> on Apr 29, 1997

Western Salad

Servings: 6 Servings

Ingredients:

1 Egg, cooked
1 Lettuce, Boston, head
½ pound Spinach
1 Onion, sliced
2 tablespoon Parsley, chopped
¼ cub Vinegar
½ cub Salad oil
1 dash Garlic powder
½ teaspoon Paprika
¼ teaspoon Dry mustard
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

Remove egg yolk and mash with garlic. Blend in salt, paprika, pepper and mustard. Add salad oil, vinegar; Beat well. Chop egg white and parsley and stir in. Combine lettuce, spinach and onion in salad bowl. Add dressing.
Toss lightly.

Western Sandwich (Denver)

Servings: 100 Servings

Ingredients:

7 ½ pound HAM SECTIONED CURED
75 EGGS SHELL
4 pound LETTUCE FRESH
1 pound ONIONS DRY
8 ounce PEPPER SWT GRN FRESH
200 slice BREAD SNDWICH 22OZ #51
1 teaspoon PEPPER BLACK 1 LB CN
2 ¼ teaspoon SALT TABLE 5LB

Preparation:

1. COMBINE HAM, EGGS, ONIONS, PEPPERS, SALT AND PEPPER; STIR TO MIX WELL.

2. POUR 1/3 CUP MIXTURE ON LIGHTLY GREASED GRIDDLE. COOK UNTIL BOTH SIDES ARE LIGHTLY BROWNED.

3. PLACE OMELET ON 1 SLICE OF BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.

4. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE: 1. IN STEP 1, 9 LB CANNED HAM WILL YIELD 7 LB 8 OZ FINELY CHOPPED HAM

NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS, AND 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED SWEET PEPPERS.

NOTE: 3. IN STEP 1, 1 ½ OZ (1/3 CUP PLUS 1 TBSP) DEHYDRATED ONIONS AND 1 OZ (¾ CUP) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE CARD A-11.

Recipe Number: N01800

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Western Skillet Rice

Servings: 4 Servings

Ingredients:

1 pound Ground beef
16 ounce Cn stewed tomatoes
1 cub Small sweet peas
1 cub Sharp cheddar, shredded
1 Pkg onion soup mix
1 ½ cub Water
¾ cub Brown rice, uncooked
½ tablespoon Oil

Preparation:

In a skillet on high heat add the oil and brown the meat, stirring frequently. Drain any excess fat. Stir in the onion soup mix, water, rice, tomatoes and peas. Simmer 25 minutes until rice is tender; top with cheese.

Western Style Bbq

Servings: 1 Servings

Ingredients:

1 cub Ketchup,
½ cub Lemon juice,
¼ cub Onion ; minced
1 teaspoon Hot pepper
1 teaspoon Worcestershire sauce.

Preparation:

Place all ingredients in saucepan. Bring to a boil and simmer 30 minutes or until slightly thickened.
Okay! Made it in one message! The Southeast has about a jillion different sauce recipes and they vary from town to town. My favorites are the mustard based ones. I'll look some up and post when I can.
Mike Anderson - TRGS42A

Western Style Beef Skillet

Servings: 4 Servings

Ingredients:

1 tablespoon Oil
1 pound Beef sirloin steak -- cut
Into thin strips
1 16 oz. pkg Green Giant
American Mixtures
Western Style Frozen
Vegetables
½ cub Prepared chili sauce
2 teaspoon Chili powder

Preparation:

Heat oil in large skillet over medium-high heat. add beef. cook until no longer pink. Add remaining ingredients; stir to combine. cover; reduce heat to medium. Simmer 6 to 8 minutes or until vegetables are crisp-tender, stirring occassionally.

Recipe By : Green Giant ad

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Western Style Jalapeno Cornbread

Servings: 6 Servings

Ingredients:

1 cub Cornmeal
1/3 cub All-purpose flour
1 tablespoon Sugar; optional
2 teaspoon Double-acting baking powder
½ teaspoon Baking soda
2 large Eggs; beaten
1 cub Buttermilk
1/3 cub Onions; minced
1 cub Creamed corn; 8 ounce can
2 tablespoon Green peppers; minced
2 tablespoon Jalapeno peppers; chopped
½ cub Cheddar cheese; shredded

Preparation:

Combine dry ingredients in mixing bowl. In a separate bowl add the beaten eggs and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened. Use a heavy cast iron skillet if available; if not, use a 9-inch square baking dish. Grease the skillet or dish, pour in the mixture and bake in a preheated 350-degree oven for 30-35 minutes or until golden brown. Cool slightly and serve immediately.

Recipe by: Jo Anne Merrill

Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@juno.com (Katherine L Smith) on Dec 19, 1997

Western Tofu Scramble

Servings: 2 Servings

Ingredients:

1 package Mori-Nu silken firm tofu;crumbled (10.5 oz)
2 teaspoon Margarine
¼ cub Green onion; chopped
¾ cub Red pepper; in juliennestrips
1 cub Mushrooms; sliced
1 ½ medium Potato
3 tablespoon Picante sauce
Turmeric

Preparation:

Microwave potato for 5-6 minutes or use baked potato.
Cool and slice thin.

Add crumbled tofu to melted margarine in teflon skillet. Add 2 dashes of turmeric and cook on high for 5 minutes.

Add vegetables and potato and cook 5 minutes or until vegetables are tender crisp.

Stir in picante sauce and serve.

Makes two 1 1/3 cup servings.

From DEEANNE's recipe files

Western Wheat Pilaf

Servings: 4 Servings

Ingredients:

½ cub Finely chopped onion
2 tablespoon Margarine
1 cub Bulgur wheat
2 Bouillon cubes (chicken-flavored)
2 cub Water
1 Orange; juiced (about ¼ c)
Sherry
½ cub California Dried Figs (finely chopped)
3 tablespoon Sesame seeds or pine nuts
1 teaspoon Finely grated orange peel

Preparation:

Saute onion in margarine until soft. Stir in wheat to coat with margarine.
Add low fat chicken bouillon cubes and water. Measure orange juice and add enough sherry to make ½ cup. Add to pilaf. Cover and simmer over low heat for 35 minutes. Five minutes before serving, stir in figs, sesame seeds or pine nuts and orange peel. Cover to complete cooking.
Makes 4 to 6 servings.

Each serving contains about: Calories 248, Fat 6.97G, Sodium 378MG, Cholesterol 0.400MG, Protein 6.06G, Carbohydrates 40.1G, Fiber 9.43G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip

Western-Style Peking Duck

Servings: 6 Servings

Ingredients:

4 pound (to 5lb) duckling
½ teaspoon Each ground ginger andcinnamon
¼ teaspoon Each ground nutmeg &white pepper
⅛ teaspoon Ground cloves
3 tablespoon Soy sauce
5 Whole green onions
1 tablespoon Honey
½ cub Plum saucefresh cilantro
24 Mandarin pancakes (recipefollows)

Preparation:

Rinse duck inside and out and pat dry; cut off tail and discard; reserve giblets for another use. Mix together ginger, cinnamon, nutmeg, pepper and cloves. Sprinkle ½ t of spice mixture inside duck. Stir 1 T of the soy into remaining spice mixture, then rub evenly over exterior of bird. Cut one of the green onions in half and tuck inside cavity of duck. Cover and refrigerate for 2 hours or until next day.
Set duck, breast side up, on a rack over 1 ½ to 2 inches boiling water.
Cover and steam for one hour, adding more water, if necessary, as it evaporates. Cool duck so it firms slightly, then drain and discard juices and green onion from cavity. Set duck, breast side up, on a rack in a baking pan and prick skin all over with a fork. Bake in a 375 degree oven for 30 minutes. Blend remaining 2 T soy with honey and brush on duck. Turn oven temperature to 500 degrees. Bake for 5 minutes or until skin becomes richly browned; do not allow skin to char.
While duck is roasting, cut remaingin green onions and tops in 1 ½ inch pieces, then cut lengthwise in thin strips. Serve green onions and plum sauce in separate bowls. When duck is roasted, slice off skin and cut into roughly 2 inch square pieces. Slice meat into bite-size pieces. Reserve bones for duck soup. Arrange skin and duck pieces on a serving plate and garnish with cilantro.
To eat, put a small piece of skin and meat on a mandarin pancake. Top with a few green onion slivers and a dab of plum sauce, then fold pancake around duck and eat with your hands.

Western-Style Pepper Jelly

Servings: 1 Servings

Ingredients:

2 medium Granny Smith apples; coredand chopped
1 medium Green bell pepper; seededand chopped
8 medium Jalapeno peppers; halved
1 ½ cub Cider vinegar
5 cub Sugar
1 3 oz. pkg Certo
¼ cub Green pepper; finely chopped
¼ cub Red bell pepper; finelychopped
1 small Hot pepper; finely chopped

Preparation:

Coarsely chop first two ingredients. Place first 3 ingredients in Dutch oven with vinegar, sugar, and ¼ cup water. Bring to boiling, reduce heat and boil gently, uncovered, for 10 minutes. Strain through a sieve, pressing gently with the back of a spoon to remove all liquid. (Should have 4 cups.) Discard pulp. Return liquid to pot; bring to boiling. Stir in pectin; return to boiling. Boil hard for 1 minute, stirring constantly.
Stir in the finely chopped peppers. Pour into hot, sterilized ½ pt.
canning jars, leaving ¼" head space. Wipe rims, put on lids. Process in boiling water bath 5 minutes. Takes 2-3 days to jell. Makes 5 half-pints.

Recipe By : Margaret Pache

Posted to CHILE-HEADS DIGEST V3 #116

Date: Fri, 27 Sep 1996 11:31:19 -0500

From: Judy Howle <howle@EbiCom.net>

NOTES : Recipe contest winner.

Westinghouse Waffles

Servings: 6 Servings

Ingredients:

2 cub Flour
4 teaspoon Baking powder
¼ teaspoon Salt
2 tablespoon Sugar
2 Eggs
1 ¼ cub Milk
6 tablespoon Butter; melted

Preparation:

Sift dry ingredients together. Beat egg yolks, add with milk to dry ingredients. Beat until batter is smooth. Add melted butter and folk in stiffly beaten egg whites. Preheat iron and bake 3 or 4 minutes. This recipes makes 6 waffles.

Source: Mrs. E. A. Williams, Grand Prairie Grange, Marion County, OH : Pike County, OH

Posted to MM-Recipes Digest V4 #131 by Tonya <imbri@earthlink.net> on May 11, 1997

Westmoreland Bistro Pumpkin Creme Brulee

Servings: 6 Servings

Ingredients:

¾ cub Canned pumpkin
2 ¼ cub Whipping cream
1 Vanilla bean, split in half
7 Egg yolks
1 cub Granulated sugar; divided
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground allspice
1 tablespoon Chopped crystallized ginger

Preparation:

Caprial Pence, co-owner and chef at Westmoreland Bistro, included the recipe for this special holiday dessert in her latest cookbook, "Caprial's Cafe". This will be a nice change from pumpkin pie for Christmas.

In a heavy saucepan over medium temperature, heat the pumpkin puree, cream and vanilla bean halves to a boil and set aside.

Place the egg yolks and ½ cup of the sugar in a medium stainless steel bowl (or the top of a double boiler) and place the bowl over a pot of barely simmering water. Whisk constantly until the mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to scramble the egg mixture.

Slowly whisk in hot pumpkin mixture to the egg mixture and stirring frequently, cook over medium heat until the mixture has the consistency of softly whipped cream, 40 to 50 minutes. Add the cinnamon, nutmeg, allspice and ginger and mix well. Pour into 6 custard cups and refrigerate for 3 hours or overnight.

When ready to serve, sprinkle each custard with 4 teaspoons sugar and place under a preheated broiler for 2 or 3 minutes or until sugar is browned.
Serve immediately.

Makes 6 servings

Source: Chef Caprial Pence, Westmoreland Bistro as printed in the Oregonian FoodDay 1995
Typos by Dorothy Flatman
Posted to MM-Recipes Digest V3 #196

Date: Fri, 12 Jul 1996 21:42:46 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Westphalian Cabbage

Servings: 4 Servings

Ingredients:

2 pound Cabbage; (1 head) approx wt.
3 tablespoon Vegetable oil
1 teaspoon Salt
1 teaspoon Caraway seeds
1 cub Beef broth
3 Apples; small, tart
1 tablespoon Cornstarch
2 tablespoon ;water, cold
3 tablespoon Red wine vinegar
¼ teaspoon Sugar

Preparation:

Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving.

Westphalian Cheesecake

Servings: 10 Servings

Ingredients:

CRUST:
Shortbread; See Recipe # 22

CHEESECAKE:
1 ½ cub Cottage Cheese; Small Curd
¼ cub Sugar; Granulated
4 Eggs; Large, Separated
½ teaspoon Vanilla Extract
8 ounce Cream Cheese; 1 Pk.
1 teaspoon Cornstarch
6 tablespoon Butter

Preparation:

Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill.

Westphalian Leg of Lamb

Servings: 6 Servings

Ingredients:

4 pound Leg of lamb
1 Small onion, chopped
1 tablespoon Parsley
2 tablespoon Butter
1 Bay leaf
1 cub Buttermilk
1 tablespoon Flour
½ teaspoon Salt
⅛ teaspoon Black pepper
1 tablespoon Cornstarch
2 tablespoon Cold water

Preparation:

Saute onion, carrot and parsley in butter until the onion is transparent.
Add bay leaf and buttermilk.
Sprinkle flour in a baking bag large enough to contain the lamb. Place half the buttermilk mixture in the bag. Sprinkle lamb with salt and pepper.
Place lamb in bag, and cover with remaining buttermilk mixture. Seal bag and puncture in 3-4 places.
Insert a meat thermometer into the thickest part of the meat. Roast in a moderate onev (350 deg F) until lamb registers 165 deg for medium or 180 deg for well done. Carefully strain liquid from bag. Measure and make up to 1 cup with water, if necessary.
Stir cornstarch into cold water. Add to liquid, cook over medium heat until thickened. Serve sauce over sliced lamb.

Wet Jerk Rub

Servings: 24 Servings

Ingredients:

4 cub Pieces green onions,(1-inch)
¼ cub Fresh thyme leaves
2 tablespoon Vegetable oil
1 tablespoon Freshly ground pepper
1 tablespoon Freshly ground corianderseeds
3 tablespoon Grated peeled gingerroot
2 tablespoon Fresh lime juice
2 teaspoon Salt
2 teaspoon Freshly ground allspice
1 teaspoon Freshly ground nutmeg
1 teaspoon Ground cinnamon
5 Cloves garlic, peeled andhalved
3 Bay leaves
1 Fresh Scotch bonnet orhabanero peppers, (1 to 2)halved and seeded

Preparation:

Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once. Yield: 1-½ cups (serving size: 1 tablespoon).

Per serving: 20 Calories; 1g Fat (50% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 181mg Sodium

NOTES : This recipe is featured with BOSTON BEACH JERK CHICKEN on Page 120.
This rub resembles a paste that is "packed" onto the chicken. Use an electric coffee grinder to grind whole allspice and nutmeg; freshly ground spices will give much more flavor than bottled ones. Be sure to wear gloves when you handle the chile peppers and pack on the rub; the oil in the chiles will burn your skin. Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired.

Recipe by: Cooking Light, Sept 1994, page 91

Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.

Wet Jerk Sauce (Jamaica)

Servings: 1 Servings

Ingredients:

2 ½ Scotch bonnet chilies;stemmed
1 medium Onion; coarsely chopped
4 Shallots; coarsely chopped(about _¼cup) (up to 5)
2 bunch Chives or scallions; trimmedto remove the roots andcoarsely chopped
1 cub Coarsely chopped freshflat-leaf parsley
4 Garlic cloves; coarselychopped
1 tablespoon Finely chopped fresh ginger
3 tablespoon Salt or to taste
2 teaspoon Chopped fresh thyme (ordried)
2 teaspoon Ground allspice
1 teaspoon Freshly ground black pepper
½ teaspoon Freshly grated nutmeg
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground cloves
¼ cub Fresh lime juice ordistilled white vinegar
3 tablespoon Soy sauce
2 tablespoon Vegetable oil
1 tablespoon Brown sugar
2 tablespoon Water or as needed

Preparation:

Philadelphia Online -- Philadelphia Daily News http://www.phillynews.com:80/daily_news/97/Aug/06/features/ISLA06.htm

Combine the chilies, onion, shallots, chives, parsley and garlic in a food processor and puree to a coarse paste. Work in the ginger, salt, thyme, allspice, black pepper, nutmeg, cinnamon, cloves, lime juice, soy sauce, vegetable oil and brown sugar. Correct the seasoning, adding soy sauce or salt to taste as needed. The mixture should be very flavorful. Add water as needed to obtain a thick but pourable paste. Makes 1_½ cups, enough jerk seasoning for 2 pounds meat, chicken or seafood. Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <howle@ebicom.net> on Aug 06, 1997

Wet Marinade/beef

Servings: 1 Servings

Ingredients:

1 cub Bourbon
1 cub Brown sugar
2/3 cub Soy sauce
1 Cilantro ; chopped
½ cub Lemon juice
1 tablespoon Worshestershire sauce
2 cub Water
3 Thyme ; chopped

Preparation:

Mix all the ingredients together and marinade meat in refrigerator 8 to 12 hours, rotating meat occasionally.FROM: MIKE CROUCH (NNBB09A)

Wettha Apo-Dthatsa (Diet Pork)

Servings: 4 Servings

Ingredients:

1 pound Boneless lean pork, cut into1-inch cubes
1 ½ cub Water
2 teaspoon Palm sugar OR Indian jaggeryOR commercial brown sugar
1 teaspoon Tamarind paste, dissolved in
2 tablespoon Water, strained
½ teaspoon Salt
1 teaspoon Fish sauce (nam pya ye)

Preparation:

Pork prepared in this manner is recommended by Buddhist healers for persons who are watching their diet (tha-moat-htan).

1. Cook the pork in the water in a covered pan over moderate heat for about 45 minutes, until the liquid has nearly evaporated.

2. Add the sugar, tamarind liquid, salt, and fish sauce. Cook over low heat until almost all the liquid has evaporated and just enough sauce remains so that the pork is moist.

Serve warm with rice with other dishes.

From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Shared by: Karin Brewer, Cooking Echo, 7/93

Whacky Cakes

Servings: 6 Servings

Ingredients:

-VIVIAN THIELE NRHF19C
1 ½ cub Flour
1 teaspoon Vinegar
1 cub Sugar
1 teaspoon Vanilla
¼ cub Cocoa
5 tablespoon Oil
½ teaspoon Salt
1 cub -Cold Water
1 teaspoon Soda

Preparation:

Beat all ingredients together. Spoon into preheated pockets until each level is full. Close and bake about 5 minutes or until cakes spring back when touched. Lift out and bake second batch. makes 12-16 cakes

Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar; ½ cup milk; 3 tablespoon margarine melted. Mix all ingredients together in bowl until a soft dough form. Divide dough evenly into ungreased pockets. Using a rubber spatula, quickly spread it into the corners. Close and bake five minutes or until golden brown. To serve: Slice hot shortcakes open with sharp knife. Lay just half in bottom of dessert dish and cover with sliced and sweetened strawberries. Top with other half a small spoon of berries and whipped cream. recipes makes 8 pockets.

Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8 slices white bread buttered one side. Drain pineapple slices and cut each in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay pineapple slices over pockets' indentations. Top with 4 remaining bread slices, buttered side up. Close lid and cook 5 minutes or until bread is golden brown. Cool slightly before serving.

Whammo! Hot Sauce

Servings: 1 Servings

Ingredients:

1 quart Canned tomatoes
1 ½ cub Chopped chilli peppers
½ Onion
2 cub Vinegar
1 cub Sugar
1 tablespoon Mixed pickling spicedill, celery, mustard, bay

Preparation:

by Terry Berke

Tie spices inside a cheesecloth bag. Put vegetables, spices, and vinegar in a kettle and cook until soft. Press through a sieve or strainer. Add sugar and cook until desired thickness is reached, stirring frequently to prevent burning. Pour into sterilized jars and refrigerate until use. At first, the spices make you think you are eating a pickle, and then WHAMMO! the heat from the chillies kicks in.

Posted to CHILE-HEADS DIGEST V4 #163 by on

What a Colourfull Soup

Servings: 1 Servings

Ingredients:

2 Kumara (Yams;Sweet potatoes)(up to 3)
2 White potatoes Mediume size;(up to 3)
3 Carrots Mediume size
1 pound Pumpkin Fresh of course
1 Celery root
1 Big onion cut in thinstrips.
¼ cub Butter
6 cub Clear chicken soup; or waterwith chicken soup powder.(up to 7)
½ cub Cream; (optional)
Salt and Pepper

Preparation:

This soup I like to prepare when I have guest for dinner,I can prepare it 2 days before. It is very colourful which gives a festive atmosphere.

Source: From my mother with love& more. Family recipe.

Note: When I write optional I mean that for my self I prefer to cut some calories, But when you have guests ,forget about calories.

In a saucepan melt butter and add onion. saute.

In the food processor.....(How did we manage with out the food processor?)...shred grossly (if you have the Chips disc is great) and all the peeled and washed vegetable.

Add to the onion and butter ,mix and let saute for couple of minuets covered.

Add the chicken soup, bring to boil, Taste, add pepper and salt if needed.
Cover and cook on small fire for 45 minutes.

Note: It is better not to add too much chicken soup because the soup should be like cream, you can always add after .

I use hand blender that I can put in the saucepan, and I puree it.

Just before I serve I bring soup to a boil, add the cream stir well. Keep an eye not to let soup to re boil Just to heat it well. Swich fire off, and serve.
Posted to JEWISH-FOOD digest V97 #322 by Nancy Berry <nlberry@prodigy.net> on Dec 09, 1997

What Ever You Want To Call 'em Cookies

Servings: 6 Dozen

Ingredients:

1 Cake Mix (18 ½ oz.) anyflavor
8 ounce Container of frozen topping(Cool Whip)
1 large Egg
Confectioners Sugar (10Xsugar)

Preparation:

Mix cake mix, egg and whipped topping together. This makes a THICK dough. Drop by teaspoonfull into powdered sugar and roll into a ball Placed on a greased baking sheet. Bake at 350 degrees for appx. 10 minutes, or until set and light brown on bottom.

These cookies are good....Especially made with lemon, lime , orange or tropical fruit cake mixes.......The flavor is light and the cooking is easy!
Posted to MM-Recipes Digest V3 #237

Date: Sat, 31 Aug 1996 08:34:56 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

What Hit Me Punch

Servings: 1 Servings

Ingredients:

See Below

Preparation:

1. Put 1 12oz can each of: orange juice, lemonade, pineapple juice w/ 1 6 oz can of limeade in large punch bowl. 2. Add 1 bottle of Everclear (or for those lightweights, vodka can be used). 3. Add enough ice to fill punchbowl, garnish with sliced oranges and mint leaves and serve.

Recipe By : EnJoysLife

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

What I Think Is Traditional Chutney

Servings: 1 Servings

Ingredients:

4 cub Ripe mango; peeled andsliced
½ cub Lime; *seeded and chopped
1 cub Onion; chopped
½ cub Fresh ginger; grated
3 Cloves garlic; peeled andminced
¾ cub White raisins
2 cub Light brown sugar
1 cub Apple cider vinegar
¼ cub Fresh orange juice
¼ cub Fresh lemon juice
1 tablespoon Mustard seed
1 teaspoon Crushed red pepper; * seenote
1 teaspoon Ground cinnamon
¼ teaspoon Ground cloves

Preparation:

Makes 4 half-pints.

Place all ingredients in heavy pot over medium heat. Bring to a boil. Lower heat & simmer for about 20 minutes, stirring frequently. Remove from heat, cover, & let stand for about 12 hours. Again bring to a boil, lower heat & cook for 15 minutes, stirring frequently.

Process for 15 minutes in boiling water bath.

Per serving: 1307 Calories; 4g Fat (3% calories from fat); 6g Protein; 335g Carbohydrate; 0mg Cholesterol; 714mg Sodium

NOTES : * Chop lime by hand, try 1 ½ teaspoon hab powder

Recipe by: Judith Choate, Gourmet Preserves

Posted to MC-Recipe Digest V1 #900 by shade <liveoak@polaris.net> on Nov 11, 1997

What Is a Bagel? Pt 1

Servings: 1 Servings

Ingredients:

Info recipe

Preparation:

A bagel is traditionally a hefty, dense ring of somewhat bland tasting bread. But with different flours, such as rye and wheat, bagels take on different tastes. Add raisins, blueberries, strawberries, dates and nuts for a dessert-like bagel. Add veggies, onions, poppy seeds, peanut butter and other ingredients for an infinite variety of taste combinations.

The popularity of bagels is as much attributed to what you can put on them and in them as to what you add to the unbaked dough. They are the perfect vehicles for spreads. Most often spreads consist of a cream cheese base that may be mixed with salmon or lox, fruits, vegetables and spices -- in myriad combinations. There are regional differences in how bagels are made, and ongoing arguments about what constitutes the "perfect" bagel and best spread combination.

The traditional bagel sandwich consists of cream cheese, lox, a slice of onion and a slice of tomato. But that's only the beginning. Bagel sandwiches are so popular that bagel bakeries often list 40 or 50 sandwich variations on their menus. then there are mini bagels and bialys. For catered bagel brunches, there are 3- to 6- pound bagels that are filled and then cut into pie shaped wedges.

Bagels have a lot going for them. They don't crush or smash while being carried; they don't melt from the heat or suffer from freezing. They're at their optimum goodness when fresh and hot from out of the oven, but they're delicious, too, even when frozen, thawed and toasted. If they get stale, they can be made into bagel chips or ground into bread crumbs. They're an all-around convenient, no-waste food product that is well suited to today's health conscious consumers.

The plain water bagel is low in calories compared to other traditional breakfast foods. Estimates as to the number of calories in a bagel differ, and its size is a factor. Most bagels weigh 4 to 5 ounces, and tally up to between 150 to 200 calories. The addition of nuts, raisins, berries, chocolate chips and other ingredients will add to the count. I saw a cracked wheat bagel in a health food store that had 320 calories. Some bagels weigh 6 ounces. Mini bagels may be 1 to 3 ounces, so the calories vary accordingly.

It's the toppings and spreads that shoot up the calorie tab, though this can be tempered by using light and fat-free cheeses, and spreads without cheese. A whopping dollop of cream cheese slapped onto each half of a bagel (2 tablespoons of cream cheese have 10 grams of fat and 100 calories) will wipe out the innocence of the plain bagel. Two tablespoons of regular preserves (there are sugar free varieties, too) can add on 50 calories but no fat. And peanut butter? Well, you would rather not know, if you're counting calories and grams of fat.

Still, you're better off with bagels than with a doughnut, which has 176 calories and 11 grams of fat. A homemade bran muffin (not the giant restaurant or bakery size) has 112 calories and 5 grams of fat. A large croissant has 300 calories, 17 grams of fat and 85 milligrams of cholesterol. The butter will do it every time. There is no butter in a bagel recipe. Only egg bagels have cholesterol; even that can be eliminated using egg whites instead of a whole egg (or ¼ cup liquid egg substitute).
But a sweet roll with nut and raisin Danish filing, and icing, can top them all with about 360 calories, 2.3 grams of fat and 82.2 milligrams of cholesterol.

The Best Bagels are made at home Donna Z. Meilach ISBN 1-55867-131-5

Carolyn Shaw April 1996 From: Homenet Cook

ABOUT BAGELS -- GENERAL DIRECTIONS

The process is simple. Initially, the boiling procedure may seem strange, but once you've done it, you'll wonder why you hesitated. Just boil a pot of water as you would for spaghetti, and boil the shaped bagel for about 2 minutes, turning once. Your first few bagels may not come out round and smooth on top, but they'll taste good anyway. Be patient. The second batch will look better; by the third, you mat think you're ready to go into business.

Basically, these are the basic steps required to make bagels. We'll go into each in detail.

1. Mix, knead and first rise: Mix flour, water, salt, sugar (or malt or honey) and yeast, knead them and let the dough rise for about an hour.
Mixing and kneading can be done in a bread machine, a food processor, a heavy duty mixer, or by hand. this same procedure is used to make any yeast bread.

2. Shape bagels: Form the dough into the traditional bagel shape by rolling, poking a hole in a ball or using a bagel cutter.

3. Second rise: Allow a short rest and second rise period, about 20 minutes.

4. Boil or "kettle": Drop the bagels into boiling water for 1 to 3 minutes and drain. You can bake immediately or refrigerate for 1 to 24 hours.

continued in part 2

What Is a Bagel? Pt 2

Servings: 1 Servings

Ingredients:

See part 1

Preparation:

5. Glaze and apply topping: This step is not essential to the final product.

6. Bake: Bake in a preheated oven for 20 to 35 minutes.

STEP 1: MIX, KNEAD AND FIRST RISE:

The Bread Machine:

The bread machine yields excellent results every time when you use fresh ingredients and follow directions. Set the machine on "dough cycle", and let it produce a dough with the texture of velvet and the stiff consistency required.

When using a bread machine, add ingredients in the order recommended in your manufacturer's instructions. The recipes in this series have ingredients listed for machines that require adding liquids first and dry components last.

Reverse the order for those that add dry ingredients first and wet ones last. Process on the "dough mode," or "program", or "mix bread cycle" or whatever it is termed by your machine's instructions. Allow the dough to rise through the full first rise period after the kneading phase, between 35 minutes and 1 hour.

On shorter cycles, and depending on the weather and moisture of the ingredients, you may have to leave it in the machine for 10 or 15 minutes longer, or until the dough fills about 2/3 of the pan. Whole grain flours may require up to 1 to 2 hours for the first rise. Do not allow the dough to bake in the machine.

Dry ingredients such as spices, cinnamon, nutmeg and finely chopped nuts are added with the fours at the beginning. Wet ingredients such as mashed bananas, applesauce, pumpkin, grated carrots and frozen berries are added with the liquids, but if you add more wet ingredients to the recipes in this series, their liquid content must replace an equal amount of liquid.
Adding raisins and other dried fruits at the beginning is not recommended; most bread machines pulverize them so they're hardly visible in the finished bagel.

Check dough about 5 minutes after you have started the machine. The dough should form a nice round ball. If a ball doesn't form, and the mixture appears crumbly, add water, a tablespoon or less at a time, until the correct consistency is achieved. If dough looks too wet or formless, add flour, a tablespoon or less at a time, until the dough forms a ball.

Add ingredients such as raisins, dates, chocolate chips and apple pieces about 5 to 8 minutes before the end of the kneading phase. Some machine beep to indicate the optimum time to add nuts or raisins. Check your manufacturers instructions for the time required for each process in the dough cycle. If your machine does not provide this timed signal, determine the length of the kneading phase and set a timer for 5 minutes before the end; then open the machine and carefully add the ingredients, being sure that they do not spill onto the heating elements. Ingredients can also be kneaded into the dough by hand after it is removed from the machine.

NOTE: When adding reconstituted dried foods to the dough in a bread machine (5 to 10 minutes before the end of the kneading phase), foods should be blotted very dry with a paper towel so that any retained moisture does not change the texture of the dough and inhibit it from rising properly.

A 60 minute rise period is ideal. It's ok to open the machine and quickly test the dough during the rise period. Gently push your finger into the dough, and if the dent remains, dough is ready. If the impression bounces back, let dough rise a few minutes longer and retest. Dough can become slack if allowed to rise too long. White flour rises highest. White flour combined with whole wheat, rye and oats will not rise as high. Generally, the darker the dough, the lower the rise and the longer it takes.

When ready, remove dough form the pan and proceed to Shape Bagels.

THE FOOD PROCESSOR

A food processor will knead dough ingredients very quickly and easily. It will reduce the process to a few minutes, even cutting down the time of the a bread machine. Our testers found the results extremely reliable. One tester much preferred it to the bread machine because he was in charge all the way and never had a failure. By mixing and kneading in the food processor and allowing the dough to rise in the microwave, bagels can be ready for boiling in under a half hour. You can optionally use the microwave for the first rise for dough that has been mixed in the bread machine, by hand or with an electric mixer. Then work the flavoring ingredients into the dough after the first rise as you would for dough made in the bread

continued in part 3

What Is a Bagel? Pt 3

Servings: 1 Servings

Ingredients:

See part 1

Preparation:

machine. Either active dry yeast or fast-rising yeast can be used.

1. Mix ¼ of the liquid to 110-115 degrees in the microwave and add to the yeast and sugar in a small cup. Mix gently and let sit for 5 minutes. Pour remaining liquid in a cup and make it very cool, right out of the refrigerator, or add an ice cube.

2. Put the metal cutting blade into the food processor bowl. Measure flour and salt and put them into the processor bowl. Pulse tow or three times, just enough to mix the flour and salt. Add any oil or butter and pulse until it disappears, tow or three pulses.

NOTE: Most food processors can mix 3 ¼ to 3 ½ cups of flour. However, it's possible to mix a larger or double batch of dough. If the machine balks, it will stop automatically. Let it cool down and restart it. Or divide dough in half and continue processing each half separately. When mixed, knead the two batches together.

3. Pour yeast mixture into flour through the feeding tube and pulse for another 5 or 10 seconds until it forms a ball. Pulse a few more times to knead. When dough appears to come away from sides, it is ready.

4. Remove dough from the processor bowl and hand-knead to remove any gases.
Let it rest for about 5 minutes. If it's not elastic enough, add a few more drops of water; if it's still too sticky, add a sprinkle of flour until it is smooth, velvety and elastic. The first rise can be done in a microwave oven in about 15 minutes or in a bowl in a draft-free environment for about 1 hour. Microwave ovens vary in wattage, so the rise period and settings may vary. You may have to experiment.

To use a microwave oven, after the dough is kneaded, carefully remove it and the metal blade from the processor bowl. Form dough into a rectangle long enough to wrap once around the processor bowl. Grease dough with oil or nonstick vegetable spray, but do not cover bowl. (Be sure the bowl has no metal parts.) Place the bowl in the microwave.

Method 1: Microwave on LOW (30%), or DEFROST (about 30%), for 1 minute. Let rest for 10 minutes. Repeat microwaving and resting 1 to 2 times, until the dough has doubled in size. Test with your fingers until a dent remains. If the dough springs back and dough has not doubled, microwave once more for a few minutes until a dent does remain and dough appears doubled in size.

Method 2: Or, place dough in the processor bowl as instructed. Position an 8-ounce microwave-safe cup filled with water in the back corner of the microwave. cover the processor bowl lightly with a damp tea towel or plastic wrap and place it in the microwave on LOW (30%), or DEFROST (30%) setting. Heat for 3 minutes, rest for 3 minutes, heat for 3 minutes and rest for 6 minutes, repeating the 3-minute heat and the 6-minute rest once or twice if necessary, until dough has doubled in bulk.

To allow dough to rise in a draft free environment, place dough in a large bowl lightly oiled with vegetable oil. Turn dough so all surfaces are greased. Cover with plastic wrap sprayed with nonstick vegetable spray and let rise until doubled in bulk, about 1 to 2 hours.

Proceed to Shape Bagels.

THE HEAVY DUTY MIXER WITH A DOUGH HOOK

A heavy duty electric mixer with a dough hook will make short work of mixing small or large batches of dough quickly.

Combine the warm liquid (110-115 degrees), syrup, honey or sugar, oil and yeast, and then add half the flour and all other dry ingredients. Add remaining flour until a ball forms.

The dough hook will do part or all of the kneading, which should take about 5 minutes. If the dough begins to strain the machine, add more water so it becomes softer (check your manufacturer's directions; a heavy duty mixer with a dough hook should have no problem kneading). When dough appears near desired consistency, remove it from the bowl and knead in extra dough until it forms a soft ball. Follow the same first rise procedures as in the hand mixing or food processor methods. If a fast-rising yeast is used, the first rise is not necessary.

Proceed to Shape Bagels.

BY HAND:

Mix together warm water (110-115 degrees), yeast and 1 tsp. sugar and let stand for 5 minutes. In a large bowl, add remaining sugar, salt and 2 cups flour. Stir in the yeast mixture. Add remaining flour, stirring to form dough.

continued in part 4

What Is a Bagel? Pt 4

Servings: 1 Servings

Ingredients:

See part 1

Preparation:

Turn dough out onto a lightly floured board. Knead dough by hand, adding more flour as necessary, for 10 to 15 minutes until dough is smooth, shiny, stiff and elastic. Keep the board and your hands dusted with flour to prevent sticking.

Knead by pushing down on the dough with the palms of your hands, exerting pressure from your shoulders. Lift the dough from the top edge, turn it a quarter turn, fold it in half, press again, turn, fold, press, and repeat the process until dough forms a cohesive ball. When the dough is no longer sticky, stretch it to help develop elasticity. Knead it a few more times (by now you should be about ready to drop dead and buy frozen Lender's <G>.) Drop it on your board, lift it, pick it up again and drop it again, continuing to stretch, drop and knead a few more times. If it becomes too stiff, add a few drops of water; if too sticky, add a little more flour.
When optimally kneaded and shaped into a ball, dough will spring back when poked gently.

Place dough in a lightly greased bowl. Turn dough so all surfaces are greased. cover with a sheet of plastic wrap sprayed with nonstick vegetable spray and let rise until doubled in bulk, about an hour. the test for proper rising, which about doubles the mass of the dough in size, is to poke two fingers lightly and quickly about ½" into dough. If dent stays, dough is doubled.

Proceed to Shape Bagels

STEP 2: SHAPE BAGELS

Prepare baking sheets by lightly greasing them with nonstick vegetable spray, or oil with a little vegetable oil spread with your fingertips or waxed paper.

Reach into the bread machine pan and pull dough out (if it is slightly sticky, dip your fingers into flour first.) Some machines punch dough down automatically at the end of the rise cycle, and just the act of removing the dough from the pan is usually adequate to remove gases, but you may need to punch dough down to remove any remaining air. Or, remove dough from bowl or food processor bowl and punch down.

Knead dough once or twice and let it rest for 5 minutes. If the dough is still a little too wet and sticky, lightly flour the bread board or your hands and knead the dough manually, until it has a smooth, elastic consistency. Bagel dough should be stiff but elastic; if it's too stiff, sprinkle a little water on it or moisten your hands and knead the moisture into dough. After you've made one or two batches of bagels, you'll get the feeling of the ideal consistency.

Roll and pull dough into a rectangle about 10x14" for a 1-pound recipe and 14x18" for a 1 ½-pound recipe, and let it rest for 5 minutes. Sprinkle with dried fruits, nuts, vegetables, seeds, spices, chocolate, or any combination of flavorings. Roll dough into a log and knead the ingredients into the dough for a minute or so.

The dough should weigh a little more than the size recipe you are using.
Divide dough into pieces depending on the size bagel you want. A 1 ½-pound recipe yields 8 to 12 finished bagels, each weighing 2 to 3 ounces, measuring about 4 inches across. Use a food scale if you want consistency, or measure with a ruler. Cut smaller pieces for mini bagels.
Knead in added ingredients well before shaping each bagel. You can also divide dough and add different ingredients to each part so you get a varied batch of bagels from one recipe.

Shape using any of the following methods:

HOLE IN THE MIDDLE METHOD: Roll each piece of dough into a ball, poke a floured finger through the center to form the hole, and then shape top and smooth sides. Moisten your finger with water, if necessary to smooth. Pull gently to enlarge hole. The resulting bagel is smooth and there is no joint.

OR, press the round on your floured board. Using the index fingers of both hands, poke a hole an pull dough until the hole is large, and then round out the bagel and smooth the top and edges.

THE HULA HOOP AROUND THE FINGER METHOD: Create a circle without a joint by flattening a ball of dough slightly into a round shape, folding the bottom edge under and smoothing it until it looks like a mushroom top. With a floured index finger, make a hole in the center of the circle from the bottom up. Twirl the circle around your index finger, or two fingers, like a hula-hoop, to widen the hole. Pull out and shape the round.

THE ROPE METHOD: Roll each piece of dough into a rope by rolling it on the bread board or between your hands. Wrap the rope around four fingers, overlap and join the ends, and turn the circle inside out. Until you get this hand movement down pat, you may have to moisten the ends to hold them together. Initially the length may be lumpy and the joint will show. It takes practice.

continued in part 5

What Is a Bagel? Pt 5

Servings: 1 Servings

Ingredients:

See part 1

Preparation:

OR, roll dough into 30" lengths, cut each length into thirds (each 10" long) and join the ends. If you become proficient at this hand-made method, make 10" marks on the edge of your bread board so your bagels will be a consistent size.

BAGEL CUTTER METHOD: Roll dough out to a flat shape about ½" thick. Cut with a bagel cutter and smooth the tops over the sides so they're rounded, using a little water on your fingers to smooth, if necessary. Knead scraps again, reroll and cut into as many more bagels as there is dough. If you don't have a bagel cutter, use a wide champagne glass to cut out the outside. Cut the inside hole with the edge of a cordial glass or the small end of a measuring jigger. Any leftover dough can be rolled into two strips and made into a bagel twist (separate recipe), sealing ends with a dab of water so they don't untwist while boiling and baking.

Place shaped bagels on the greased baking sheet for the second rise, spacing them at least an inch apart to allow for the second rise. Proceed to Step 3: Second Rise.

STEP 3: SECOND RISE

During the second rising of the dough, the bagels will puff up on the greased baking sheet. cover them with a length of plastic wrap sprayed with nonstick vegetable spray or a very lightly dampened cloth such as a tea towel. Place them in a draft free location and let them rise at room temperature until puffy, about 20 minutes.

NOTE: Bagels can be refrigerated at this point, should you decide to boil and bake them later, or the next morning. Leave them covered so they do not dry out. Remove from the refrigerator and allow to warm slightly while you boil water and preheat the oven.

The second rise can be speeded up by using the microwave. Fill a 2-cup microwave-safe measuring cup with water and bring the water to a boil.
Place in a corner of the microwave. Place the baking sheet of covered bagels in the microwave and close the door, but so not turn on the microwave. The bagels should rise in a bout 6 minutes. (It won't matter if the sheet is metal because you don't turn on the oven.)

Or, spray shaped tops of dough with water. Place bagels on a microwave-safe surface and heat in the microwave on LOW or DEFROST setting for 3 minutes; rest for 3 minutes. Repeat heating and resting until bagels are puffy.

Proceed to Step 4: Boil or "kettle".

STEP 4: BOIL OR "KETTLE"

Fill a 4- to 6- quart soup pot with water 3 to 4 inches deep. Water alone can be used, or add 2 tbs. malt syrup, honey or sugar.

Preheat the oven to 400F., so it's ready when you're through boiling the bagels.

Drop bagels one at a time into the boiling water. Boil about 4 at a time or only so many that they float freely and so not crowd; they will expand further in the hot water. The bagel may sink to the bottom for a few seconds, and then float to the surface. Simmer for 30 seconds to 1 minute on each side, turning with a slotted spatula. Remove and put on a lightly greased rack or a lightly floured tea towel for a few minutes to drain.

HINT: Put the top side of the bagel down into water first, and then turn over.

When you remove them, the bagels will be top side up and slide off your spatula for draining and adding toppings.

When cool enough to handle, proceed to Step 5: Glaze and Apply Topping, or if you omit this step, proceed to Step 6: Bake.

STEP 5, OPTIONAL: GLAZE AND APPLY TOPPING

GLAZES: Brush tops with glaze either before placing them in the oven or about 5 minutes into the baking and then again about 5 minutes before the end of baking. I've tried all the glazes listed below on the same bagels in one batch, using white flour bagels and whole grain flour bagels. Despite claims in some cookbooks that different glazes yield different shades and crustiness, I found no appreciable difference in either color or texture of the crusts when applied to bagels. You may have a different result.

Water Glaze: A spray or brushing with room-temperature tap water will yield a subtle glaze similar to using the steam baking method (described elsewhere in

directions). Try brushing some bagels at the beginning of the baking, some 5 minutes after and some near the end, and compare the

continued in part 6

What Is a Bagel? Pt 6

Servings: 1 Servings

Ingredients:

See part 1

Preparation:

differences.

Nonstick Vegetable Spray Glaze: an easy, quick, effective, low calorie glaze is a spray of nonstick vegetable spray. It goes on more evenly than using a brush, yet yields an even glaze. Spray before placing in the oven and again about 5 minutes before baking time is completed.

Melted Butter or Margarine Glaze: This glaze produces the same effect as vegetable oil. Watch the bagels carefully so they don't burn.

Egg Glaze #1: Mix together 1 egg white, 1 egg yolk or 1 whole egg with 1 tbs. water, milk, or cream.

Egg Glaze #2: Lightly beat 1 egg white. You can brush it on the bagels either before they are put into the oven or 5 minutes after baking time has begun, and 5 minutes before the baking is finished.

Cornstarch Glaze: Dissolve 2 tbs. cornstarch in ¼ cup cold water. Bring 1 cup water to a boil and whisk the dissolved solution into the boiling water until it thickens. This cornstarch mixture can be kept in the refrigerator for several days. Brush it on the bagel tops at the beginning of the baking and again as soon as you remove the bagels from the oven for a very high shine.

TOPPINGS: A variety of toppings can be added to the bagel before baking, either directly to the dough after settling, or after the bagel is glazed.
Poppy seeds, sesame seeds, caraway seeds and coarse salt are easiest to use because they can be placed in a dish directly from the jar, and the bagel can be dipped into the dish; the seeds adhere to the moist dough. Or they can be sprinkled on top of the bagels just before baking, and pressed down lightly to adhere. I've seen bagels with sparse toppings and those that are covered from top to bottom. There's no right or wrong way.

Add ½ cup finely chopped, saut‚ed onions to the tops of the bagels.

Add ½ cup finely chopped raw onions to the tops of the bagels; they will cook right along with the bagels.

Use dehydrated onion flakes or packaged onion soup that you have reconstituted with water, olive oil, or vegetable oil. Use 1 tbs. dry product to ½ tbs. water or oil, and soak for 2 to 3 minutes.

Mix together ½ cup chopped yellow onions, 1 green onion (white part only), 2 tsp. olive oil, 2 tsp. poppy seeds.

Sprinkle with garlic salt, finely chopped fresh garlic or garlic flakes.

For the "Everything Bagel" (see recipe), combine ½ cup finely chopped onions, 1 clove garlic, finely chopped, and ¼ cup sesame seeds. Sprinkle mixture on bagel tops before baking.

Use ground caraway or whole caraway seeds. These are particularly good on rye bagels. They can be combined with the topping for the "everything bagel".

Sprinkle with red pepper flakes, adjusting the "heat" to your liking.

Top with mixed fresh herbs, including parsley, chives and dill.

Dip into or distribute about ¼ cup coarse salt or kosher salt on top of 1 batch of bagels just before baking.

Poppy, caraway, sesame and celery seeds can be used directly from the jar.
Just dip the bagels into a dish of seeds or sprinkle seeds on top.

Toasting nuts before using them on (and in) bagels enhances their flavor.
Walnuts, almonds, pecans or hazelnuts can be used on bagels as toppings and also added to the dough at the beginning or before they are shaped and rise the second time.

Sprinkle with rolled oats or multigrain cereal, which will brown while baking.

Proceed to Step 6: Baking

STEP 6: BAKE

Place bagels on a shelf just below the middle in a preheated 400F. oven and bake for 20 to 25 minutes or until the tops are a nice golden brown.

BAKING SURFACES:

Bake the bagels on a baking sheet. The easiest surface available to most home cooks is an aluminum cookie sheet or flat Teflon-coated sheet pan.
Coat with a little oil and sprinkle very lightly with yellow cornmeal to prevent bagels from sticking. Or line the pan with

continued in part 7

What Is a Bagel? Pt 7

Servings: 1 Servings

Ingredients:

See part 1

Preparation:

parchment paper; it eliminates the use of oil and cornmeal and cleaning pans.

Bake the bagels on wooden boards (described earlier in directions). Place bagels on the boards bottom side up to form a crusty bottom, and flip them off the board after 2 or 3 minutes onto a stone or sheet to continue baking.

Bake the bagels directly on a baking stone or tiles. Place the stone or tiles on the lowest rack. Or line a baking sheet with the tiles and place that on the lowest rack. Preheat the oven, with stone or tiles inside, to 400F. for 1 hour before baking. Sprinkle cornmeal on the stone or tiles.
Transfer unbaked bagels to the hot surface with a wooden peel (a long-handled wooden paddle used in baking), or any flat instrument with a long handle so you don't burn yourself; wear heavy padded gloves.

Do not wash or immerse stone or tiles in cold water while they are hot; they may crack. Soak the cooled stone or tiles in cold water and scrape with a spatula. Do not use soap, as the surfaces tend to absorb soap, which will be imparted to the bagels. Stones and tiles will discolor, but that won't affect their baking ability. Don't place a hot stone directly on your kitchen counter; depending on the material, the heat could leave a mark.

Steam baking gives bagel tops a crisp crust and extra shine. Create steam during the first few seconds of the baking by spraying the sides of the preheated oven with water from a spray bottle when you place the bagels inside. Place a heavy pan in the lower part of the oven bottom while it is heating. Place the bagels in the oven and then pour cold water or half a dozen ice cubes into the pan.

STORING AND USING BAGELS:

Bagels are best when they're eaten fresh from the oven while still warm.
Because they don't usually contain egg or milk, they tend to dry out faster than breads that contain these ingredients. If you can't consume all the bagels in a reasonably short time, freezing them is recommended. It's smart to slice them horizontally before freezing so you can toast only half at a time, if you wish.

Thaw bagels on the kitchen counter in a plastic bag for about 15 minutes or toast directly from the freezer. Or zap them in the microwave oven for about 1 minute on DEFROST and then toast them until lightly browned on top.
Microwaving too long will make them tough.

What if a few bagels get stale? Put them into your blender or food processor and grind them into bread crumbs. None of the tasty bread need ever go to waste!

The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5 Carolyn Shaw April 1996 From: Homenet Cook Posted to Digest bread-bakers.v097.n025 by "Arnold Elser" <PastryWiz@msn.com> on Mar 16, 97

What Is an Usa Food Exchange

Servings: 1 Info/help

Ingredients:

What is an USA Food Exchange?

Preparation:

It's like trading 5 pennies for 1 nickel or 10 dime for a dollar bill. Right! Okay. In food exchanges, you may exchanges one measurement or amount of food for another food in the same group, ie, if by change, such as I do...I have a ½ grapefruit every morning...let's say I ran out! I would look over the fruit exchange list to see what was there that I could have from the exchange group of the fruit list...then I could choose something from the fruit exchange.. Ah! Ha! I see I can sneak one of Bert's orange's. (2 ½" across)= ½ cup fresh fruit.

The Food Exchange System is based on six exchanges lists: Starch/bread exchange, meat, vegetables, fruits, milk, and fats. There is also some special lists. Foods are grouped within each list on the basis of similar amounts of carbohydrate, protein, and fat. For example, one fruit exchange is CHO: 15g, PRO: 0g; FAT: 0g; CAL: 60; This equivalent to ½ cup of grapefruit juice, but only a 1/3 cup of prune juice because prune juice has more sugar then grapefruit juice.
Keep in mind that there will be some surprises. Corn, for example, is a vegetable, but it appears on the starch/bread list. That is because corn is starchy and its carbohydrate value is much closer to bread then to most vegetables. Foods from the starch/bread list is sometimes called STARCH EXCHANGE and sometimes called the BREAD EXCHANGE---but they mean the same thing.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

What To Do with Kale?

Servings: 1 Servings

Ingredients:

4 cub Cooked white beans
Lemon juice to taste
Salt, pepper, red pepper
Flakes to taste.
1 pound Kale
4 Garlic cloves
1 Onion

Preparation:

Mix beans, lemon juice, salt and peppers together. Heat gently and mash slightly.

Chop onions and garlic. Saute until garlic golden. Slice the greens into shreds and add to garlic onion mix. Saute until greens wilted.

Suggested serving mound beans on top of greens.

I like to mix them together top with a little parmesan cheese and eat with big hunks of crusty bread.

from Moosewood Restaurant Cooks at Home.

Posted by ae877@freenet.buffalo.edu (Beth Bradley) to the Fatfree Digest [Volume 11 Issue 27], Oct. 27, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

What To Do with the Egg Yolks Bread

Servings: 1 Servings

Ingredients:

2 ½ teaspoon Active dry yeast
¼ cub Sugar
¼ cub Warm water
¾ cub Skim milk
¼ cub Butter; melted
½ cub Canola oil
1 tablespoon Orange zest; chopped
1 teaspoon Salt
4 Egg yolks; lightly beaten
3 ½ cub All-purpose flour (up to 4)
¾ cub Sun-dried cranberries
1 cub Chopped pecan

Preparation:

Butter a 10-inch tube pan; set aside. In a large mixing bowl, combine the yeast, 1 teaspoon sugar, and water. Set aside for 10 minutes. Combine the milk, butter, oil, zest, remaining sugar, and salt and stir into the yeast mixture. Add the egg yolks, stirring well. Add the flour ½ cut at a time, stirring well after each addition to incorporate the flour throughly. Knead 5 to 10 minutes until the dough is smooth, elastic, and satiny. Knead in cranberries and pecans. Put the dough back into the bowl, cover, and let rise at room temperature until doubled in bulk. Using a wooden spoon, beat down the risen dough for about a minute. Place the dough in the buttered tube pan and allow it to rise at room temperature until doubled in bulk.
Preheat the oven to 375. Bake the bread for 45 to 50 minutes or until it is a dark golden brown and sounds hollow when tapped. Place on a rack to cool or serve warm. Once cooled, the bread is also excellent sliced and toasted.

Recipe by: Diane Mott Davidson in "Killer Pancakes" Posted to TNT - Prodigy's Recipe Exchange Newsletter by "kstrand@navix.net" <kstrand@navix.net> on Sep 2, 1997

What Your Pizza Says About You

Servings: 1 Info

Ingredients:

1 Pizza facts

Preparation:

WONDER what the Domino's people do when they're not rushing pizzas all over creation? They take surveys, or they say they do. The company's mighty public relations machine offers these observations:

Men wearing muscle shirts when answering the door order pepperoni three times more often than any other topping.

People who have pierced noses, lips or eyebrows ask for a vegetarian topping 23 percent more often than a meat topping. Those who have wind chimes on the porch are four times more likely than the average to want olives.

A recurring element is the correlation between pizza-eating and TV-watching. Whatever day and time ''Roseanne" airs is always the biggest half-hour of the week for meat-topped pizza orders. Since you asked, the No. 1 pizza-ordering show (figured by comparing orders during its time slot with weeks when the show doesn't air) is "Melrose Place," which is also by far the leading show for vegetable-topped pizzas. Pizza orders in the "Melrose Place" time slot have gone up 14 percent since Heather Locklear joined the cast.

There's more: As you look back on 1994, trying to make sense of Newt's rise and O.J.'s fall, you may want to consider these other statistics from Domino's Since the Republicans won the election, meat-topped pizza orders have risen 32 percent in the Washington metropolitan area. Since Election Day, tipping of Domino's deliverers by Washington women has fallen off by 10 percent (except during "Melrose Place," when it climbs by 30 percent).

Since the election, tipping by House Republicans has been down 12 percent; tipping by House Democrats has been up 3 percent. Whenever Newt Gingrich appears on national television, pizza orders to Democratic offices go up 4 percent and go down 2 percent on the GOP side.

And last, but not least The single greatest hour for pizza delivery in national pizza history was the hour when O. J. Simpson was in the white Ford Bronco on the L. A. freeways.

San Jose Mercury News, Food Section, 1/11/95 shared by Dorothy Hair

Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ

What-Do-To-With-All-The-Egg-Yolks Bread

Servings: 1 Servings

Ingredients:

WALDINE VAN GEFFEN VGHC42A:
1 ¼ ounce Pk active dry yeast; 2-½ts
¼ cub Sugar
¼ cub Warm water
¾ cub Skim milk
¼ cub Butter; melt
½ cub Canola oil
1 tablespoon Orange zeest; chop
1 teaspoon Salt
4 Egg yolks; lightly beaten
3 ½ cub All-pourpose flour; (up To 4
¾ cub Sun-dried cranberries
1 cub Pecans; chop

Preparation:

Butter a 10" tube pan; set aside. In a large mixing bowl, combine the yeast, 1 ts of the sugar and warm water. Set aside for 10 minutes. Combine the milk, butter, oil, zest, remainder of the sugar and salt and stir into the yeast mixture. Add the egg yolks, stirring well. Add the flour ½ cup at a time, stirring well after each addition to incorporate the flour thoroughly. Knead 5 to 10 minutes until the dough is smooth, elastic and satiny. Knead in the cranberries and pecans. Put the dough back in the bowl, cover and let rise at room temp until it is doubled in bulk. Using a wooden spoon, beat down the risen dough for about 1 minute. Place the dough into the tube pan and allow it to rise at room temp until it is doubled in bulk. Preheat the oven to 375~. Bake the bread for 45 to 50 minutes or until it is dark golden brown and sounds hollow when tapped. Place on a rack to cool or serve warm. Once cooled, the bread is also excellent sliced and toasted. Source: Killer Pancakes by Diane Mott Davidson.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998

What-Goes-Up-Must-Come-Down Chocolate Torte Cakes

Servings: 6 Servings

Ingredients:

---Cakes---
¼ cub Packed light brown sugar
¼ cub Unsweetened cocoa powder
2 tablespoon Boiling water
1 ounce Semisweet chocolate; chopped
½ teaspoon Vanilla
2 Eggs; separated & divided
2 tablespoon All-purpose flour
⅛ teaspoon Salt
2 tablespoon Granulated sugarSauce---
15 ½ ounce Pear halves in juice; 1 can
Low-fat sour cream; optional

Preparation:

Preheat oven to 375°F. Line 6 Texas-size (3 ½ x 1 ¾") or jumbo muffin-pan cups with paper liners. In saucepan, stir together brown sugar, cocoa powder and boiling water until smooth. Add chopped chocolate and stir over low heat until just melted. Add vanilla. Remove from heat. In medium bowl with mixer at medium speed beat egg yolks until lemon-colored. Drizzle in melted chocolate mixture, whisking to prevent eggs from curdling. Whisk in flour until just blended. In clean medium bowl with clean beaters with mixer at medium speed, beat egg whites just until frothy. continue beating until soft peaks form, adding salt and granulated sugar 1 tablespoon at a time. continue beating until stiff, glossy peaks form. Stir ¼ of beaten egg whites into chocolate mixture. Fold in remaining whites until blended and no white streaks remain. Divide batter equally among muffin-pan cups.
Bake 13-16 minutes or until puffy and wooden pick inserted into centers comes out clean. Cool briefly in muffin-pan cups on rack. For sauce, drain pear halves, reserving 1/3 cup juice. In blender or food processor, puree pears until smooth, adding reserved juice. Carefully remove warm individual tortes from muffin-pan cups; peel off paper liners. Spoon some pear sauce on each of 6 dessert plates. Place each torte on a plate in sauce. Spoon sour cream on top, if desired.

Makes 6 cakes. Per cake: 159 calories; 4 g protein; 4 g fat; 71 mg cholesterol; 31 g carbohydrates; 49 mg sodium.

Your time in the kitchen: 35 minutes; ready to serve in 55 minutes.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 1¼/97 issue.

Recipe by: Woman's World 1¼/97, Richard Simmons

Posted to MC-Recipe Digest V1 #879 by 4paws@netrax.net (Shermeyer-Gail) on Nov 01, 1997

What's in the Fridge? Ham Glaze

Servings: 6 Servings

Ingredients:

½ cub Strawberry jam
½ cub Apple jelly (or apple-mint)
2 tablespoon Mustard, brown
1 tablespoon Soy sauce
1 teaspoon Lemon juice

Preparation:

In a small saucepan, warm the jam and the jelly until they have melted.
Stir in the mustard, soy sauce and lemon juice. Heat gently until blended; use as a sauce or glaze over ham.

Whatsit

Servings: 1 Servings

Ingredients:

1 ½ pound Ground beef
1 large Onion, grated
1 package Noodles, small package
1 can Mushroom soup
½ pound Hoop cheese, grated
Salt
1 can Tomato soup

Preparation:

Brown meat and onion slowly while noodles are cooking. When both are done, add cheese to meat. Add noodles and stir until cheese melts. Add soup; mix slightly. Pour into baking dish. Cover with cracker crumbs. Dot with butter and brown. Randy Rigg

What-To-Do-With-All-The Egg-Yolks Bread

Servings: 1 Servings

Ingredients:

2 ½ teaspoon Active dry yeast; 1 ¼ounce envelope
¼ cub Sugar
¼ cub Warm water
¾ cub Skim milk
¼ cub Butter; melted
½ cub Canola oil
1 tablespoon Chopped orange zest
1 teaspoon Salt
4 Egg yolks; lightly beaten
3 ½ To 4 cups all-purpose flour
¾ cub Sun-dried cranberries
1 cub Chopped pecans

Preparation:

Butter a 10" tube pan and set aside.=20 In a large mixing bowl, combine the yeast, 1 tsp. of the sugar and the warm water. Set aside for 10 minutes.
Combine the milk, butter, oil, zest, remainider of the sugar and salt. Stir into the yeast mixture. Add the egg yolks, stirring well. Add the flour, ½ cup at a time, stirring well after each addition to incorporate the flour thoroughly. Knead 5-10 minutes, until the dough is smooth, elastic and satiny. Knead in the cranberries and pecans. Put the dough back in the bowl, cover the bowl and let the dough rise at room temperature until it is doubled in bulk. Using a wooden spoon, beat down the risen dough for about a minute. Place the dough into the buttered tube pan and allow it to rise at room temperature until it is doubled in bulk. Preheat the oven to 375ø. Bake the bread for 45-50 minutes or until it is dark golden brown and sounds hollow when tapped. Place on a rack to cool or serve warm. Once cooled, the bread is also excellent sliced and toasted.
Recipe By : Diane Mott Davidson, Killer Pancakes

Posted to MC-Recipe Digest V1 #223

Date: Sun, 22 Sep 1996 19:35:36 -0400

From: Robertal Banghart <bobbi744@sojourn.com>

NOTES : MC formatting and posted by bobbi744@sojourn.com

Wheat Amber

Servings: 54 Servings

Ingredients:

1 can Kwoffit Bitter kit (hopped
Extract)
3 pound Light dry malt extract
1 pound Crystal malt
½ pound Wheat malt
Fuggles leaf hops
Kwoffit yeast

Preparation:

Steep the crystal and wheat malts. Boil the resulting mixture with the Kwoffit kit and the light extract. Add a small amount (up to ½ ounce) of the Fuggles hops in the last minute of the boil. The result is extravagantly tasty---very rich and full-bodied, strongly hopped but not tart. I am quickly becoming a believer in the value of a little wheat malt for adding flavorful body. It seems to work very well with crystal malt.
Body, crispness, sweetness, hoppiness...heaven.

Recipe By : Marc San Soucie

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Wheat and Herb Scones

Servings: 12 Servings

Ingredients:

1 ½ cub All purpose flour
1 ½ cub Whole-wheat flour
1 tablespoon Baking powder
1 teaspoon Dry basil leaves
½ teaspoon Dry oregano leaves
½ teaspoon Dry thyme leaves
½ cub Butter or margarine
2 large Eggs
½ cub Milk

Preparation:

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Tue, 27 Jul 93 13:13:42 +0200

From: vigil@esca.com (Sandra)

In a large bowl mix dry ingredients. Add butter, and cut into flour mixture with a pastry cutter. Beat eggs and milk to blend, and set aside 2 Tablespoons of egg-milk mixture. Add remainder to flour mixture, and stir until just evenly moistened. Scrape dough onto a floured board or surface and knead about 6 turns or until dough holds together. Divide dough in half. Pat each half into a ¾ inch thick round, 5-6 inches in diameter.
Set rounds well apart on an oiled 12 x 15 inch baking sheet. With a knife, cut each round not quite through, to form 6 equal wedges. Brush rounds with reserved egg-milk mixture. Bake in a 400F oven until golden brown, about 18 minutes. Serve hot or warm, breaking along scores.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Wheat and Honey Bread

Servings: 1 Servings

Ingredients:

1 package Yeast
¾ cub Whole wheat flour
2 ½ cub Bread flour
1 teaspoon Salt
2 tablespoon Honey
2 tablespoon Butter
1 Egg
1 cub Warm Water; PLUS
1 tablespoon Warm water

Preparation:

I just made this bread using peanut oil instead of butter and it probably is one of the best breads I've made. It had good flavor and great texture.
It sliced very well and didn't fall apart like the bread can sometimes.

From: tessi!dad.MENTOR.COM!garryt (Garry Thompson) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : DAK, Loafing It

Wheat and Meat Chili

Servings: 4 Servings

Ingredients:

1 cub Whole wheat kernels
¼ cub Lard
2 Onions
1 ½ pound Ground Beef
2 tablespoon Ground Red hot chili
2 tablespoon Ground red mild chili
3 Garlic cloves
½ teaspoon Oregano
2 teaspoon Cumin
1 teaspoon Salt
½ teaspoon Chile caribe
8 ounce Green chiles; diced
8 ounce Tomato paste
32 ounce Tomato juice

Preparation:

In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water used for soaking. Add more water as the kernels cook, if necessary.
Melt the suet or lard in a lrge heavy pot over medium-high heat. Remove the rendered suet pieces, add the onions to the pot, and cook until they are translucent. Combine the beef with the ground chile, garlic, oregano, cumin, and salt to taste. Add this beef-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the caribe, green chiles, tomato paste, and tomato juice. Drain the wheat, reserving the liquid, and stir in the kernels. Bring to a boil, then lower the heat and simmer uncovered, for 1 hour. If the chili begins to get too dry, add some of the liquid the wheat was cooked in. Taste and adjust seasonings.

Wheat and Veggie Salad

Servings: 1 Servings

Ingredients:

2 cub Cracked wheat or wheat
Berries
2 cub Chopped tomatoes
1 cub Chopped cucumbers
Chopped purple onion
Fatfree yogurt
Balsamic vinegar
Sugar

Preparation:

start with 2 cups of cooked cracked wheat. I just boil it until its done.
Actually I think you are supposed to use boiled wheat berries. Add an equal amount of chopped tomatoes and half as much chopped cucumbers and chopped purple onion to taste. For dressing I use fatfree yogurt with basimaic vinegar and some sugar. Yogurt or sour cream with dried italian salad dressing would also be good.

From: MARGE ROBBINS <MROBBINS@INS.INFONET.NET> Fatfree Digest [Volume 9 Issue 11] Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Wheat Beer 1

Servings: 54 Servings

Ingredients:

1 can (3.75 pound) Telford's Wheat
Beer extract
2 cub Granulated sugar
¾ ounce Saaz hops
1 package Wyeast London Ale yeast

Preparation:

Bring two gallows of water to a boil, then add extract. Add sugar. Add ½ oz. Saaz hops to the boil for 30 minutes. Remove heat. Add ¼ oz.
Saaz hops for aroma. Add cool water to bring wort volume to four gallons. Cool to 75 - 80 degrees. Transfer to primary and pitch yeast.
Ridiculously simple, but very nice and light. Most people who don't like wheat beers like this one, and many people think that this is a commer- cial product, not homebrew! The Telfords extract is probably the major factor in the success of this recipe--done just right. You need to put in some sugar to bring up the level of fermentables, but don't put in too much, or you'll get a cidery taste. Don't follow Telford's instruc- tions, which say that this kit can make five gallons---too watery.

Recipe By : Gene Schultz

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Wheat Beer 2

Servings: 54 Servings

Ingredients:

6 pound Wheat/Malt extract
1 pound Honey
3 cub Crystal malt
1 pound DME
2 ounce Hallertauer (boil 60
Minutes)
½ ounce Hallertauer (finish 2 mins)
Wyeast Bavarian wheat yeast

Preparation:

Cooled overnight outside. Rack to new carboy next day and pitch WYeast Bavarian Wheat. This one turned out good. Light amber color, a bit on the sweet side and I can taste a hint of clove.

Recipe By : Mike Lang

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Wheat Beer 3

Servings: 54 Servings

Ingredients:

6 pound Wheat/Malt extract
1 pound Honey
3 cub Crystal
2 ounce Tetnanger (alpha 3.6) boil 1
Hr
½ ounce Tetnanger to finish 2 min
WYeast Bavarian Wheat
(from a previous batch)

Preparation:

Cooled overnight outside, rack and repitch slurry from previous batch. This ones a little lighter, I was expecting a big difference in the hop taste and aroma but the difference was very slight. Maybe there were too many fermentables to let the hop taste through. Both brews have a good kick (sorry about the lack of gravities but I brewed during finals week.)

Recipe By : Mike Lang

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Wheat Berries

Servings: 8 Servings

Ingredients:

2 cub Wheat berries
5 1/3 cub Water
1 ½ tablespoon Butter
2 Cloves garlic, minced
2 medium Zucchini, halved, ¼"slices
2 large Red bell peppers, seeded,¼" pieces
8 Green onions, chopped
¾ teaspoon Salt, (optional)
⅛ teaspoon Pepper, (optional)

Preparation:

To cook reduced quantities: reduce all ingredients proportionately and then increase water in step 1 by 1 cup.

1. Put berries and 5 cups water in cooker.

2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 15 minutes.

3. Remove cooker from heat. Allow to cool naturally.

4. Open cooker. Empty berries into a colander.

5. Melt butter in a large skillet. Add garlic and stir for a few seconds.
Add zucchini and stir fry for about 3 minutes. Add red pepper. Cook, stirring frequently, till zucchini is crisp-tender (approximately 7 minutes) adding remaining water (1/3 cup) a tablespoon at a time to prevent browning. Add green onions and stir fry for 1 minute. Add berries, salt and pepper. Stir just until mixed. Serve hot as a main course.

Yield: 7 ½ cups

Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe Digest V1 #571 by Rooby <MsRooby@sprintmail.com> on Apr 15, 1997

Wheat Berry Salad with Walnuts and Cashews

Servings: 4 Servings

Ingredients:

1 cub Wheat berries
10 cub Water
1 ½ tablespoon Oil
2 tablespoon Orange juice
1 tablespoon Red wine vinegar
1 teaspoon Coriander, ground
¼ teaspoon Caraway seeds, ground
2 Apples, Gravenstein orGranny Smith, halved/cored/cut into small dice
2 tablespoon Mint, fresh; fine chopped
;salt & pepper to taste
½ cub Cashews; toasted/chopped

Preparation:

1. Place wheat berries and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium and simmer until very tender, about 1 hour and 10 minutes. Drain and transfer to a large bowl.

2. Add oil, orange juice, vinegar, coriander, caraway seeds, apples, mint, salt and pepper. Toss well.

3. Just before serving, add cashews; mix well.

NOTE: you may substitute cooked brown rice or coarse cracked wheat for the wheat berries. But wheat berries add a pleasingly chewy texture.

Source: Chicago Sun Times, November 6, 1996
Posted to MM-Recipes Digest V3 #307

Date: Sat, 9 Nov 1996 20:04:53 +0000

From: Linda Place <placel@worldnet.att.net>

Wheat Berry Tomato Salad (Vegan)

Servings: 1 Servings

Ingredients:

2 cub Cooked wheat berries
(cooled)
2 cub Chopped tomatoes
½ cub Chopped red onion

Preparation:

Toss above together, serve with your favorite dressing

Posted by Posted by Posted by "Rob Ryerson"
<RYERSONRA@compctr.ccs.csus.edu> to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol Gelles

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Wheat Berry Vegetable Stew -Ww

Servings: 4 Servings

Ingredients:

½ cub Wheat berries
2 teaspoon Olive oil
1 Onion; sliced
2 Garlic cloves; minced
2 cub Cauliflower florets
1 medium Zucchini; halved lengthwiseand sliced into strips
1 medium Yellow squash; halvedlengthwise and sliced intostrips
1 cub Diced tomatoes; low salt
1 teaspoon Rosemary; minced
¼ teaspoon Freshly ground black pepper
¼ teaspoon Salt
¼ cub Chopped basil
¼ cub Fresh flat-leaf parsley;chopped
½ teaspoon Thyme; minced

Preparation:

In a medium saucepan, combine the wheat berries and 2 cups water; bring to a boil. Reduce the heat and simmer, covered, until softened but not tender, about 1 hour. (To prepare in a microwave, combine the wheat berries and 2 cups water in a microwavable dish. With a vented cover, microwave on High until the water comes to a boil, 7 minutes; microwave at 40% power, 50 minutes.)

In a medium nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the garlic; cook, stirring, about 1 minute. Stir in the wheat berries, cauliflower, zucchini, squash, tomatoes, rosemary, pepper, salt and 1 cup water; bring to a boil. Reduce the heat and simmer until the wheat berries and vegetables are tender, about 30 minutes. Stir in the basil, parsley and thyme.

SERVING PROVIDES: 1 Bread, 2 Fruit/Vegetables, 1 Fat.

PER SERVING: 169 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 176 mg Sodium, 31 g Total Carbohydrate, 4 g Dietary Fiber, 6 g Protein, 67 mg Calcium .

Recipe from Weight Watchers Versatile Vegetarian

(C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc.
Recipes Weight Watchers International, Inc., owner of the registered trademark.

Notes: Wheat berries are whole kernels of wheat; their flavor is slightly sweet, slightly nutty and utterly delicious. Find them in natural food stores.

Recipe by: Weight Watchers Versatile Vegetarian

Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 11, 1998

Wheat Berry Veggy Melt (Lacto)

Servings: 1 Servings

Ingredients:

2 cub Cubed peeled butternut
Squash
1 cub Sliced carrots
1 cub Sliced yellow squash
2 cub Cooked wheat berries
2 tablespoon Chopped scallion
1 tablespoon Soy sauce
2 cub Shredded non-fat (low-fat)
Jack or Mozarella Cheese

Preparation:

Preheat broiler. Place the hubbard squash and carrots in a steamer over boiling water. Cover and steam 10 minutes. Add yellow squash and steam 5 minutes more (or until all are tender). In 2qt casserole, toss vegies, berries, scallion, and soy. Sprinkle with cheese and broil 5 minutes or until cheese is melted and browned.

Posted by Posted by Posted by Posted by "Rob Ryerson" <RYERSONRA@compctr.ccs.csus.edu> to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol Gelles

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Wheat Berry Whizzes

Servings: 35 Servings

Ingredients:

1 1/3 cub Raw wheat berries (whole
Wheat kernels)
4 cub Water for either soaking or
Cooking the wheat berries
1 Egg, lightly beaten
¼ cub Oil
½ cub Whole wheat or all-purpose
Flour
Oil for brushing the tops
Salt for the tops (opt.)

Preparation:

"These crackers have an intense wheat flavor that comes from using the whole grain. Enjoy them alone or with fresh fruit, such as pears and peaches. 350~F. 25 to 30 minutes

Cover the wheat berries with the water and soak overnight. Or, if you want to make the crackers the same day, cook the berries in the water over a moderate heat for 20 minutes, or until they are tender. Drain the berries in a sieve for 10 minutes. They should be well drained, but not dry.

Preheat the oven to 350~F.

Put the wheat berries into the food processor and process them to a pulp.
If you do not have a food processor, use your blender, processing about 1/3 cup at a time. Blend until there are no whole berries left. Place the pulp in a large bowl and blend in the egg and the oil.

With your hands, work in enough of the flour to form a dough that will hold together in a cohesive ball. Divide it into 2 equal portions for rolling.
On a floured surface or pastry cloth, roll out to a thickness of 3/16 inch.

Cut the dough into 2- by 3-inch rectangles. With a metal spatula, transfer the individual crackers to an ungreased baking sheet. This dough has a tendency to tear before it is baked, so treat it gently. Be sure to cut all the way through the dough before trying to lift the crackers.

Brush the tops with oil and sprinkle lightly and evenly with salt, if desired. Bake for 15 minutes. Turn the crackers over, brush the tops again, and bake for another 10 to 15 minutes, or until they are lightly browned.
Cool on racks. Yield: 30-35.

VARIATION: If you like cinnamon toast, try the following: After turning and brushing, sprinkle a little sugar and cinnamon on the freshly brushed tops and continue to bake as directed.

Wheat Bran Pancakes

Servings: 6 Servings

Ingredients:

¾ cub Wheat flour
¾ cub Unbleached flour
¾ cub Wheat bran -- unprocessed
2 tablespoon Sugar
1 tablespoon Baking powder
2 teaspoon Cinnamon
¼ teaspoon Salt
1 teaspoon Vanilla
2 Egg whites -- whipped
1 ½ cub Buttermilk*

Preparation:

Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine flours, wheat bran, sugar, baking powder, cinnamon, and salt. In another mixing bowl, combine vanilla, egg whites, and buttermilk. Mix dry ingredients with wet ingredients just until moistened.
Ladle in the batter, using 2 or more tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more. Repeat with remaining batter.

Recipe By : Anita A. Matejka

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Wheat Bread

Servings: 1 Servings

Ingredients:

2 ½ teaspoon Yeast; (7G)
2 ¼ cub Bread Flour; (188G)
¾ cub Whole Wheat Flour; (132G)
1 ½ teaspoon Salt; (7G)
1 ½ tablespoon Sugar; (13G)
1 ½ tablespoon Powdered Milk; (12G)
4 ½ teaspoon Butter; (15G)
1 ½ cub Warm Water; Less
3 tablespoon Warm Water; (300G)

Preparation:

Welbilt 'The Bread Machine' white bread cycle

>From: John Whitmore <whit@milton.u.washington.edu> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Wheat Bread

Servings: 12 Servings

Ingredients:

1 ½ teaspoon Active dry yeast
1 ½ cub Bread flour
½ cub Whole wheat flour
1 teaspoon Salt
1 tablespoon Granulated sugar
1 tablespoon Nonfat dry milk
1 tablespoon Butter/margarine
¾ cub Plus
2 tablespoon Water

Preparation:

Date: Wed, 20 Mar 1996 08:36:40 -0800

From: Francine <grenier@ncia.com>

Automatic Bread Program: Press SELECT for Normal Press START. Bread will be ready in 3 hours After baking, press STOP/RESET. Remove bread from machine. Cool.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #81

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Wheat Bread 2

Servings: 1 Servings

Ingredients:

2 cub Capacity; 3-Cup Capacity
1 ½ teaspoon Active dry yeast; 2 ¼ tsp.
1 ½ cub Bread flour; 2 ¼ cup
½ cub Whole wheat flour; ¾ cup
1 teaspoon Salt; 1 ½ tsp
2 tablespoon Plus 2 tsp nonfat dry milk;4 Tbls.
2 teaspoon Butter or margarine; 1 Tbls.
½ cub Plus 1 tbls water; 1 cup
2 tablespoon Honey; 3 tbls
1 large Egg; 1 large
1 teaspoon Lemon juice; 1 tsp.

Preparation:

All ingredients must be at room temperature. Add ingredients in order specified for your bread machine.

Set bread machine on basic/standard bread making setting. Select medium or normal baking cycle except for Panasonic/National models, which should be set on light.
Recipe By : The Ultimate Bread Machine Cookbook

Posted to MC-Recipe Digest V1 #302

Date: Thu, 14 Nov 1996 22:24:53 -0800 (PST)

From: Hoppie <steveh@ccnet.com>

Wheat Bread-Bread Machine

Servings: 1 Servings

Ingredients:

Pat Ballard (MGFN03A)
1 ⅛ cub Water
3 tablespoon Honey
1/3 teaspoon Salt
1 ½ cub Whole wheat flour
1 ½ cub Bread flour
1 ½ teaspoon Yeast

Preparation:

Put liquid ingredients in first, with yeast in last. Bake on light setting, if you have one. Makes a 1 lb. loaf.

Posted to MM-Recipes Digest V4 #132 by "dtennant@spectra.net" <dtennant@spectra.net> on May 12, 1997

Wheat Crackers

Servings: 1 Servings

Ingredients:

1 cub Whole wheat flour
¼ cub Wheat germ
1 teaspoon Salt
½ cub Water
1 cub All purpose flour
¼ cub Brown sugar
½ teaspoon Baking soda
¼ cub Butter, softened

Preparation:

In a medium bowl, mix flours, wheat germ, sugar, salt and soda. Stir in water and butter until smooth dough forms. Divide in half; cover; let stand 10 minutes. Place half the dough on a lightly oiled 17 x 14 inch baking sheet; roll out to a 16 ½ inch x 13 ½ inch rectangle. Prick all over with a fork, cut in 1 ½ inch squares, brush with water and sprinkle with additional salt (opt.). Bake at 400 degrees for 8 minutes until crisp but not overbrowned. Remove to racks to cool. Repeat with second half.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Wheat Free Cupcakes

Servings: 1 Servings

Ingredients:

A:
1 cub Sifted Argo cornstarch (orany brand)
1 teaspoon Baking powder

B:
1/3 cub Margerine
1/3 cub Sugar

C:
1 Egg
¼ teaspoon Vanilla
3 tablespoon Milk

Preparation:

Grease 8 cupcake pans Preheat oven to 375

Sift "A" together in bowl. Stir "B" together in another bowl until blended.
Then beat in "C".

Add cornstarch mixture and mix smooth. Turn into prepared cup cake pans.
Bake for 12 to 15 minutes at 375

Serve with whipped cream and fruit Posted to EAT-L Digest 02 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 2, 1997

Wheat Free Italian Cream Cake

Servings: 1 Cake

Ingredients:

5 Eggs
½ cub Butter; softened
½ cub Vegetable oil
1 cub Honey
1 tablespoon Vanilla
1 cub Chopped nuts (optional)
½ cub -Grated coconut; or up to...
1 cub Grated coconut (optional)
1 cub Buttermilk
1 teaspoon Baking soda (heaping)
1 ½ cub AM Rice Flour
½ cub AM Buckwheat Flour

Preparation:

Separate the eggs. Beat the whites until stiff, and set aside. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy. Mix the flours. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed. Gently fold in the egg whites until barely mixed and still light. Pour into a well oiled 9" x 13" cake pan. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean. Let cool. Spread cream cheese icing.

ICING: Soften two 8 oz. pkgs. of cream cheese. Beat with ½ cup honey and ½ cup maple or other syrup and 3 tsp. vanilla. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Wheat Free Pie Crust

Servings: 1 Pie crust

Ingredients:

1 cub AM Barley FlourOR- other flour
¼ cub Oil; preferably cold
3 tablespoon Cold water

Preparation:

Mix all ingredients well. Press into pie plate with fingers. Prick with fork. For precooked crust, bake at 350 F. for 20 to 25 minutes.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Wheat Free Shortbread

Servings: 1 Recipe

Ingredients:

½ cub AM Rice Flour
½ cub Barley or Oat Flour
¼ cub Unrefined vegetable oil
¼ cub Rice syrup

Preparation:

Mix all ingredients well to make a smooth dough. Roll out ¼ inch thick and cut into desired shapes. Bake on an ungreased cookie sheet for 17 minutes at 375 F.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Wheat Germ and Oatmeal Cookies

Servings: 1 Servings

Ingredients:

¾ cub Vegetable oil
1 cub Cane or sorghum molasses
2 Eggs, beaten
2 teaspoon Vanilla
1 cub Raisins or½ c. ea.chopped nuts and raisins
1 ½ cub Wheat germ
2 cub Rolled oats
¾ cub Whole wheat flour
¾ teaspoon Salt
½ cub Dry milk powder

Preparation:

Combine the first seven ingredients in a large bowl. Sift in the remaining ingredients. Stir until well blended. Drop batter from a teaspoon (or larger spoon) onto a greased cookie sheet. Bake at 350 F for 10-12 minutes.

Wheat Germ Burgers

Servings: 1 Servings

Ingredients:

2 large Eggs
¾ cub Toasted wheat germ
½ cub Shredded reduced-fat jackcheese
¼ cub Chopped mushrooms
3 tablespoon Finely chopped onion
½ teaspoon Dried thyme; crumbled
½ teaspoon Dried rosemary; crumbled
1 ½ cub Long zucchini shreds
Salt and pepper to taste
1 teaspoon Vegetable oil (up to 2)
4 Kaiser rolls or hamburgerbuns
½ cub Plain nonfat yogurt
¼ cub Catsup
2 tablespoon Dijon mustard
4 Butter lettuce leaves;rinsed and crisped (up to8)
1 large Tomato (about 8 oz.); thinlysliced

Preparation:

FROM: SUNSET'S QUICK, LIGHT, AND HEALTHY

1. In a large bowl, beat eggs to blen. Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary, and zucchini. Season to taste with salt and pepper.

2. On a sheet of plastic wrap, shape mixture into 4 equal patties, each about ¾ inch thick.

3. Heat 1 teaspoon of the oil in a wide nonstick frying pan over medium heat. Add patties and cook until deep golden on bottom (4-5 minutes). Turn patties over; add 1 teaspoon more oil to pan, if needed. Cook until deep golden on other side (about 4 more minutes).

4. To serve, place patties on bottoms of buns. Top with yogurt, catsup, mustard, lettuce leaves, and tomato, then tops of buns.

Makes 4 servings

Per Serving: 416 calories, (27% CFF) 13 g fat

Posted to Digest eat-lf.v097.n297 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Nov 22, 1997

Wheat Germ Cookies

Servings: 3 Servings

Ingredients:

1 package Duncan Hines Deluxe YellowCake Mix
1 large Egg
3 tablespoon Brown sugar
¼ cub Oil; Crisco or Puritan
2 tablespoon Butter or margarine; melted
½ cub Wheat germ
2 tablespoon Water
½ cub Chopped nuts

Preparation:

1. Preheat oven to 375 degrees F.

2. Combine dry cake mix, egg, brown sugar, oil, butter, wheat germ and water in bowl. Mix with spoon. (Dough will be stiff.) Stir in nuts.

3. Drop by teaspoonfuls, 2 inches apart, on ungreased cookie sheets.

4. Bake at 375 degrees F. for 10 minutes for chewy cookies. 12 minutes for crispy cookies. Cool 1 minute on cookie sheet, then remove to rack to finish cooling.

NOTES : Makes about 3 dozen cookies!

Recipe by: Quick & Easy Baking with Cake Mixes (Duncan Hines)

Posted to TNT Recipes Digest by pebenitez@juno.com (Phyllis E. Benitez) on Mar 4, 1998

Wheat Germ Pie Crust

Servings: 1 Servings

Ingredients:

1 cub Unbleached white flour
1 cub Wheat germ
½ cub Unsalted butter ormargarine, Cold
¼ cub Ice water

Preparation:

Makes Dough for two-Crust 9" pie

1) Combine the flour and wheat germ in a mixing bowl. Cut in the butter untill the mixture resembles coarse meal. Mix in just enough of the ice water so that hte dough holds together. Handle the dough as little as possible.

2) Turn out hte dough onto a floured board. Divide into two pieces, one slightly larger than the other. Form both pieces quickly into balls. Wrap each ball in waxed paper and refridgerate for one hour atleast.

3) Dust the larger ball with flour ( leavethe smaller ball in the fridge while you work with the larger) Roll it into a circle about ⅛ inch thick.
Line a 9" pie plate with the dough trim the edge.

4) Fill the pie. Roll out hte remaining dough for the top crust. Place it carefully over filling and press both crusts together to seal at the edge.
Trim the excess dough and flute at the rim. Bake as directed in th epie of your choice. Posted to EAT-L Digest 16 Apr 97 by Jennylyn27@AOL.COM on Apr 17, 1997

Wheat Germ Zucchini Cake

Servings: 1 Servings

Ingredients:

2 cub Zucchini (shredded)
2 Eggs
1 teaspoon Vanilla
¾ cub Oil
½ cub Milk
1 cub Sugar
½ cub Semisweet chocolate pieces
¾ cub Wheat germ
2 cub Flour
¼ cub Cocoa
3 teaspoon Baking powder
¾ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Cloves

Preparation:

Contributed to the echo by: Janice Norman Originally from: "The Mayor's Cookbook" Wheat Germ Zucchini Cake Beat milk, eggs, sugar, vanilla, and oil together in one bowl. In another bowl, combine wheat germ, flour, cocoa, baking powder, salt, and spices. Stir wheat germ mixture into milk mixture. Fold in zucchini and chocolate pieces. Pour into greased and floured 9-cup or fluted pan. Bake at 350 60-70 minutes, or until done. Cool 15 minutes and invert onto a wire rack.

(Mayor D. Rosenberg, Davis, California)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Wheat Loaf

Servings: 4 Servings

Ingredients:

2 cub Ground seitan mix (seerecipe)
½ cub TVP
Egg replacer for 2 eggs
½ cub Carrots; finely grated
¼ cub Tomato paste
2 tablespoon Tomato paste

Preparation:

Prepare the egg replacer according to package directions.

Mix together all the ingredients except for the 2 Tbs of tomato paste.

Pack the mixture into a loaf pan and apread the top of the loaf with the 2 tbs tomato paste.

Bake at 350 deg for 35 minutes, or until firm.

Serve with a whole grain bread, a cooked vegetable and a salad.

Difficult to tell it's not meat.

From the files of DEEANNE

Wheat Mix

Servings: 1 Servings

Ingredients:

6 cub Whole-wheat Flour
1 ½ cub Instant Non Fat Dry Milk
1 cub Sugar
¼ cub Baking Powder
3 cub Unbleached All-purpose Flour
1 tablespoon Salt
½ cub Wheat Germ
2 cub Vegetable Shortening

Preparation:

In a large bowl, combine whole-wheat flour, unbleached flour, dry milk, salt, wheat germ, sugar, and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label as WHEAT MIX and store in cool, dry, place.
Use within 10 to 12 weeks. Makes about 14 Cups WHEAT MIX.

From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip

Wheat 'n Spice Doughnuts

Servings: 1 Servings

Ingredients:

1 cub Milk; scalded
1 ½ cub Wheat Chex
1/3 cub Sugar
3 tablespoon Shortening
1 ½ teaspoon Salt
1 ½ teaspoon Cinnamon
1 teaspoon Nutmeg
1 package Active dry yeast
¼ cub Warm water
1 Egg; slightly beaten
2 ½ cub Flour (up to 3)
Cinnamon-sugar

Preparation:

Workbasket Recipes: Today's recipes are a sort of "mixed Bag". They are from the October 1979 issue.

In large bowl, pour milk over Chex, sugar, shortening, salt and spices.
Stir well. Cook to lukewarm. Stir occasionally. Dissolve yeast in water.
Pour into cereal mixture. Add egg. Mix thoroughly. Stir in enough flour to make a very soft dough. Place on lightly floured surface. Knead a few times. Place in greased bowl. Cover and let rise in warm place free from draft until doubled in bulk (about 1 hour). Punch down. On lightly floured surface roll out to ½ inch thickness. Cut with floured donut cutter.
Cover. Let rise on baking sheet in warm place until doubled and very light (30- 40 minutes). Fry a few at a time in deep hot (375) fat 2 -3 minutes, turning once. Drain on absorbent paper. While warm, roll in Cinnamon-Sugar or frost as desired. Makes about 1 ½ dozen.

Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep 5, 1997

Wheat Pilaf

Servings: 4 Servings

Ingredients:

4 tablespoon Unsalted butter
1 cub Fresh mushrooms(your choice as to type),sliced
1 small Onion, finely chopped
½ cub Pecans, chopped
1 tablespoon Fresh thyme leaves
½ cub Instant bulgar
3 cub Chicken or vegetable broth
1/3 cub Golden raisins

Preparation:

Heat 3 Tbl. of butter in skillet over high heat; saute mushrooms, onion, pecans, and thyme until onion is translucent. Add dry bulgar and saute for an additional 2 minutes. Stir in the broth, raisins, and remaining butter.
Cook for time recommended on bulgar package, or until broth is mostly absorbed. Let stand 5 minutes before serving. Serves 4. Liberally adapted from "The New Basics Cookbook".

* The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA

Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Wheat Roast

Servings: 6 Servings

Ingredients:

2 cub Gluten flour
¼ cub Peanut butter or tahini
2 tablespoon Nutritional yeast
2 teaspoon Cumin powder
1 teaspoon Ground coriander
1 teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Salt
½ teaspoon Black pepper
1 cub Water
3 tablespoon Tamari (or soy sauce)
1 tablespoon Vegetable oil
1 ¼ cub Additional water
¼ cub Cider vinegar
1 tablespoon Dairy-free margarine
1 Clove garlic, sliced in half

Preparation:

Cut peanut butter or tahini into gluten flour (as you would shortening in corn meal - this is my enhancement). Stir in nutritional yeast, cumin powder, coriander, garlic powder, onion powder, salt and pepper, mixing well.

Add tamari and oil to one c of water and pour into gluten mix. Knead into a rough ball and place into a slow cooker (crock pot) that has been sprayed with non-stick spray.

Mix additional water (1 & ¼ c) and cider vinegar and pour over gluten. (I sometimes add about a tb and/or tamari of liquid smoke to add a bit of flavor. How about basil? Sprinkle it on. What the heck.)

Top gluten ball with margarine and garlic halves.

Cook in slow cooker on low setting for 5-7 hours.

Slice thinly and serve as you would roast beef. Makes great fajitas and stir-fry pieces.

Note: This recipe can also be cooked in a covered dish in a 250 degree F.
oven for 3-4 hours.

Note: Makes a "leg of wheat" roast that weighs approx. two pounds. Double the mix for four pounds but cook in 6-quart size crock pot.

At the urging of DEEANNE, I am sharing a secret recipe with you. I _hope_ it comes out for you. If it doesn't, please keep it as your secret!

(The basics of this concoction are from Shirley Wilkes-Johnson's cooking class. Of course, I've added some enhancements. I can't leave well enough alone.)

Posted on GEnie Food & Wine RT Apr 12, 1993 by JORGE [Jorge]

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Wheat Starch Dough

Servings: 1 Servings

Ingredients:

1 cub Wheat starch
2/3 cub Tapioca starch
½ teaspoon Salt
2 teaspoon Oil
1 cub Boiling water + 2 Tbsp.

Preparation:

TO MAKE DOUGH: Mix well the first 4 ingredients in order given. Bring water to a rolling boil and stir into dry ingredients with chopsticks until dry ingredients adhere. Cover and let it cool for 15 minutes. Lightly oil kneading surface and knead dough for several minutes, until dough is well mixed and smooth. Now it is ready for wrapping. DO-AHEAD NOTES: Dough can be kept at room temperature for 1 day if you wrap it in plastic wrap. But Ms. Yee usually has fillings ready for wrapping right away.

COMMENTS: It is very important that the water for the dough be boiling vigorously for several minutes before mixing with the starches. One sure way to have just the right amount of water is by first having a larger quantity than is called for in the recipe. Bring water to a rolling boil for 5 minutes then measure off the proper amount, return the water to the emptied pot, bring it to a vigorous boil again, adding to starch mixture right away. If the water is cooled off even for just a few seconds. the starch will not get cooked and the dough will fall apart. (You'll see the dough taking on a chalky white appearance instead of a transparent look.
This indicates it is properly cooked.) To insure dough is rolled evenly, a tortilla press will work wonders! (See recipes for Ha Gow and Steamed Pork Turnovers). Yield: 3-4 doz. wrappers.
Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Wheat Starch Wrappers for Dumplings

Servings: 30 Servings

Ingredients:

1 cub Wheat starch
¼ cub Tapioca starch
1 cub Boiling water
1 tablespoon Peanut oil plus more to oil
The wrappers

Preparation:

Combine the wheat starch and tapioca starch in a mixing bowl. When the water reaches a boil immediately pour it into the flour and stir vigorously into a ball, with a wooden spoon. The hot boiling water cooks the starches. Add the oil to the dough and mix together as well as possible.
The dough at this point is quite thick and lumpy.

While hot, gather up the dough and knead on a lightly oiled surface until smooth and well blended, about 3 minutes. It should feel a bit rubbery and putty-like. Cover with a damp towel.

Dough is ready to make Ha Gow or Fun Gwau.

Makes enough dough for 2 ½ dozen Ha Gow or Fun Gwau dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Wheat Thins

Servings: 100 Servings

Ingredients:

1 ½ cub All-purpose flour
½ cub Whole wheat flour
½ cub Sugar
¼ teaspoon Salt
2 tablespoon (¼ stick) butter or
Margarine, softened
2/3 cub Milk
Salt for the tops (opt.)

Preparation:

Preheat the oven to 325~ F. "Just the thing to nibble with a cup of mulled wine or hot spiced apple cider, these simple, versatile crackers also lend themselves beautifully to cheeses, dips, and spicy spreads. 325~ F 20 to 25 minutes In a large bowl or in the food processor, combine the flours, sugar, and salt. Cut the butter into the flour until the mixture resembles coarse meal. Blend in the milk slowly, using only enough to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll the crackers thin, 1/16 to ⅛ inch. If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. With a sharp knife, cut the crackers into 2-inch squares. Transfer them to an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork.
Bake for 20 to 25 minutes, or until the crackers are lightly browned. Cool on a rack. Yield: 95-100.

Wheat Thins

Servings: 6 Servings

Ingredients:

1 ¾ cub Whole wheat flour
1 ½ cub White flour
2. Mix in blender or beat
1/3 cub Oil
¾ teaspoon Salt
1 cub Water

Preparation:

Wheat Thins

1. Mix in larg mixing bowl

3. Add liquid mixture to dry, mixing well but as little as possible.

4. Roll as thin as possible on unoiled cookie sheet - not more than ⅛" thick. Mark with knife for size crackers desired, but do not cut through.
Prick each cracker a few times with fork. Sprinkle lightly with salt or onion salt, if desired.

5. Bake at 350ø until crisp and light brown, about 30 minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Wheat Tortillas

Servings: 1 Servings

Ingredients:

4 cub Flour
1 teaspoon Baking powder
½ teaspoon Salt
2 tablespoon Olive oil or other vegetableoil
Water

Preparation:

Put flour into a bowl. Make a hole in the center and put in the baking powder, salt and oil. Add a tablespoon or two of water and stir vigorously.
If the dough won't stick together add more water, by tablespoons. You don't want the dough to become a batter.

Divide the dough into balls about as big as a tangerine. Roll or pat (or use a tortilla press). If you haven't got an electric press you'll need to put each tortilla on a hot grill just until lightly toasted on each side.

Cover with a cloth or slip into a heavy duty plastic bag to keep.

Posted to CHILE-HEADS DIGEST V4 #221 by "Eeyore" <efalt@totacc.com> on Dec 1, 1997

Wheat Waffles

Servings: 5 Servings

Ingredients:

1 Egg
¾ cub Milk
1/3 cub Vegetable oil
¼ cub Orange juice
1 cub Whole wheat flour
1 tablespoon Sugar
1 teaspoon (to 1-½ tsp) grated orangepeel
1 teaspoon Baking powder
¼ teaspoon Salt

Preparation:

In a small mixing bowl, beat the egg white until stiff peaks form; set aside. In another small mixing bowl, beat egg yolk, milk, oil and orange juice. Combine flour, sugar, orange peel, baking powder and salt; stir into milk mixture. Fold in egg white. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

YIELD: 5 waffles (6-½ inches)
Recipe by: Phyllis Herlocker

Posted to MC-Recipe Digest V1 #377, by Sean Coate <swcoate@peganet.com> on Fri, 17 Jan 1997.

Wheat Wheat Wheat Bread

Servings: 1 Servings

Ingredients:

1 package Yeast
⅛ teaspoon Ginger
2 ½ cub Bread flour
1 ¼ cub Whole wheat flour
½ cub Wheat germ
1 teaspoon Salt
3 tablespoon Honey
12 ounce Evaporated milk; (1 can)
2 tablespoon Salad oil
½ cub Cracked wheat
½ cub Boiling water

Preparation:

Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees.

Cover the ½ cracked wheat with the boiling water in a small bowl. Stir and let cool. Put the rest of ingredients in the order listed. Setting:
white bread

>From: BOYAR001@dukemc.mc.duke.edu
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : DAK Loafing It

Wheat, Pecan, and Raisin Bread

Servings: 1 Servings

Ingredients:

1 Lb Loaf:
¾ cub Water
1 ¾ cub Bread flour
¼ cub Whole wheat flour
1 teaspoon Salt
2 tablespoon Sugar
1 tablespoon Butter
1 tablespoon Dry milk; (Or Equiv Liquid
; Milk, Adj Water)
1 teaspoon Yeast
¼ cub Raisins
1 ¾ ounce Pecans; Crushed

Preparation:

This is for a 'medium' (1 lb) loaf for the Hitachi. The raisins and pecans are added after the first kneading, about 25 minutes into the cycle.

Ardy >From: ardyk@tc.fluke.COM (Ardy Kong)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Wheat, Wheat, Wheat #2

Servings: 15 Servings

Ingredients:

-Dee Penrod FGGT98B
1 package (5/16-ounce) yeast
1 ½ cub 50/50 flour
½ cub Bread flour
2 tablespoon Cracked wheat cereal
2 tablespoon Wheat germ
2 tablespoon Honey
1 tablespoon Butter or margarine
1 tablespoon Dry milk
1 teaspoon Salt
⅞ cub Water
50/50 FLOUR IS MADE BY HODGSON MILLS AND FOUND IN WHOLE FOODS.
Put all ingredients, in the order given into the bread pan, select WHITE
bread, and push Start.
NOTE: Using 50/50 flour ensures that your whole wheat bread will be
substantial, but not heavy. You'll love the crunchy texture and the nutty,
whole grain taste of this bread.
NOTE #2: For a less crunchy loaf, soak the cracked wheat in ¼ cup
boiling water for 5 minutes. Decrease the water in the recipe to ⅝ cup.
Makes 1 loaf, 8 slices. Each slice: 140 calories; 2 gm dietary fiber; less
than 1 gm soluble fiber; 27 gm carbohydrates; 4 gm protein; 2 gm fat (13%
calories from fat); 1 mg cholesterol, 284 sod; 111 potas; 21 cal.

Preparation:

Posted to MM-Recipes Digest V4 #132 by "dtennant@spectra.net" <dtennant@spectra.net> on May 12, 1997

Wheatable Snack Mix

Servings: 10 Servings

Ingredients:

PATTI - VDRJ67A:
6 cub Popped popcorn
2 cub Pretzel sticks
1 cub Peanuts
¼ cub Margarine or butter; melted
3 cub Wheat snack crackers
¼ teaspoon Onion salt
¼ teaspoon Garlic salt

Preparation:

Mix popcorn, pretzels and peanuts in large bowl. Drizzle with margarine.
Stir in crackers. Sprinkle with onion salt and garlic salt; toss. Store in airtight container. Makes 10 cups.
Posted to recipelu-digest Volume 01 Number 655 by RecipeLu <recipelu@geocities.com> on Jan 31, 1998

Wheatballs

Servings: 8 Servings

Ingredients:

1 Ground Seitan recipe
1/3 cub Onion; minced
3 Garlic cloves; pressed
¼ teaspoon Celery seed
¾ teaspoon Oregano
1 teaspoon Basil
1 teaspoon Thyme
4 tablespoon Tamari (not shoyu)
2 tablespoon Olive oil
3 tablespoon Nutritional yeast
¼ cub Whole wheat flour
¼ cub Peanut butter

Preparation:

Follow the recipe for ground seitan.

Place the ground gluten in a large bowl and add the remaining ingredients.
Mix well.

Using your hands, shape the mixture into 1-inch balls.
Place them on a well-oiled cookie sheet and bake at 350 deg for 25 minutes. Turn the wheatballs over once furing the baking to assure even browning.

Serve the wheatballs with a tomato sauce and spaghetti or in a vegetable stew. Or serve with sweet and sour sauce. Wheatballs canbe frozen for later use as needed. Store in an airtight freezer bag or another container that is airtight.

Makes 45 balls.

From the files of DEEANNE

Wheatberry Chili

Servings: 6 Servings

Ingredients:

1 cub Soft Wheatberries
½ pound Ground Turkey, Beef OrChicken*
1 large Onion (Or 1/3 Cup DriedOnion), chopped
1 cub Celery, chopped
1 can (14.5 Oz) Del Monte ChunkyTomatoes Pasta Style
1 can (14.5 Oz) S&W PeeledTomatoes, No Salt, chopped
18 ounce V-8 Juice (No Salt)
2 tablespoon Brown Sugar
¼ cub Ketchup
Salt, to taste
Garlic Salt, to taste
Chili Powder, to taste
Cheddar Cheese, grated

Preparation:

Soak "berries" overnight in 2 cups of water. Drain & rinse. Bring 3 cups of water to a boil. Add wheatberries & bring back to a boil. Simmer for 2 hours, stirring occasionally. Saute ground meat in a little oil, then add onion & celery. Cook until clear. Combine "berries", meat mixture & the remaining ingredients. Simmer one hour, stirring occasionally. Serve topped with grated cheese.

*may delete meat if vegetarian.

Serving Ideas : Served with tossed salad and bread to feed a hungry group!

NOTES : I got this recipe from a friend in the Cascade Bicycle Club. It doubles and triples easily for a crowd and freezes well also. Be sure to use the soft wheatberries not hard ones as they soften and cook easier.
Recipe by: Cascade Bicycle Club member

Posted to MC-Recipe Digest V1 #507 by GCRC21A@prodigy.com ( MARTI VERKUILEN) on 9 Ma, r 1997.

Wheat-Egg Bread

Servings: 1 Servings

Ingredients:

1 package Yeast
2 cub Bread flour
1 cub Whole-wheat flour
4 tablespoon Sugar
1 ¼ teaspoon Salt
1 Egg
3 tablespoon Oil
1 cub Warm water

Preparation:

I just thought I'd share a recipe with you. Its just something I came up with while tweaking the DAK egg bread recipe (I think this compulsion to tweak recipes may be inherited!) I've been using it for sandwich bread this week.

Sarah Schwartz sgs@bubba.att.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Wheaten Bread

Servings: 1 Servings

Ingredients:

2 cub Coarse whole wheat flour
2 cub All purpose flour
¼ cub Brown sugar
1 teaspoon Salt
1 teaspoon Baking soda
2 teaspoon Baking powder
¼ cub Margarine
2 Eggs
¾ cub Buttermilk
2 tablespoon Oil
1 tablespoon Molasses

Preparation:

Taken from the Bakeries of Belfast website at

http://www.infolane.com/corweb/baker.html

Mix dry ingredients together in a large bowl. Cut in margarine with a pastry blender. Beat eggs, add liquids and mix with dry ingredients. Turn onto floured board and knead gently to form a loaf. Place in a 9x5 loaf pan. Bake at 375 degrees for 55-60 minutes. The dough can also be baked in a round shape on a baking sheet. After kneading, shape into a round and cut with a knife about ½ inch deep, in a cross shape. It will take less time to bake, about 45-50 minutes.

Posted to Bakery-Shoppe Digest V1 #231 by jrjet@mtco.com (Dot & Tim McChesney) on Sep 11, 1997

Wheaten Milk Biscuits

Servings: 1 Servings

Ingredients:

½ cub Wheat germ
½ cub Powdered milk
1 cub All-purpose flour
1 cub Whole-wheat flour
6 tablespoon Butter-flavored shortening
1 Egg
1 teaspoon Brown sugar
½ cub Water

Preparation:

Preheat oven to 325øF. Combine dry ingredients. Cut in shortening until crumbly. Beat egg and combine with brown sugar. Add to flour mixture.
Gradually add water until a stiff dough is formed. Knead until smooth and pliable. Roll dough to ½ inch thickness and cut into the classic bone shape. Bake for 30 minutes. Store in refrigerator. Typed in MMFormat by cjhartlin@msn.com Source: Dog Treats
Posted to MM-Recipes Digest V5 #032 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Jan 31, 1998

Wheat-Flour Applesauce Doughnuts

Servings: 1 Servings

Ingredients:

4 ½ cub Flour; unsifted
½ cub Wheat flour
4 teaspoon Baking powder
1 teaspoon Soda
2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
¼ teaspoon Mace
1 cub Sugar
¼ cub Shortening
3 Eggs
1 teaspoon Vanilla
1 cub Applesauce
½ cub Buttermilk

Preparation:

Measure flour and wheat flour, baking powder, soda, salt and spices onto wax paper. Stir well to blend. Cream shortening, sugar,eggs and vanilla throughly. Stir in applesauce and buttermilk, mixing well. Add blended dry ingredients, one cup at a time beating until smooth after each addition.
Refrigerate dough for 2 hours.

Preheat oil to 375 degrees. Turn dough out onto a well floured board with additional flour for handling. Cut with floured 2 ½-inch cutter. Remove centers. (jar tops make good cutters) Fry doughnuts a few at a time about 1 minute on each side. Drain on paper towels. Sprinkle with sugar. Makes 4 to 4 ½ dozen.

Recipe by: Marion Hunter, Lincoln, Maine.
Recipe By : Maine's Jubilee Cookbook--1969

Posted to JEWISH-FOOD digest V96 #54

Date: Thu, 17 Oct 96 07:41:36 +0200

From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>

Wheat-Free Applesauce Cake

Servings: 8 Servings

Ingredients:

2 cub Ground oats*
2/3 cub Sugar
1 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoon Cinnamon, ground
½ teaspoon Nutmeg
½ cub Shortening, soft
2 medium Eggs
1 teaspoon Vanilla
1 cub Applesauce, sweetened
1 cub Raisins, optional

Preparation:

Grind oats by running Quaker (or similar) either quick or regular oatmeal in a blender or food processor (I use Quick Oatmeal!) Combine ground oats, sugar, salt, soda, and spices in mixing bowl. Add shortening, eggs and vanilla. Beat until smooth, about 2 mins. Stir in applesauce and raisins (optional).
Pour batter into greased 8-inch square baking pan. Bake in preheated moderate oven 350 degrees, 35-40 mins. Cool; cover pan and store one day before serving. Makes one 8" cake.
Taken from "The Quaker Oats Company Wheat, Milk and Egg Free Receipes".
These date back to the 1950's.

Wheat-Free Fruit-Nut Muffins

Servings: 12 Servings

Ingredients:

1 cub Rice flour
1 tablespoon Baking powder
½ cub Oat or corn flour
¼ cub Chopped cashews
¼ cub Honey
¼ cub Safflower oil
1 cub Nonfat milk
2 Eggs; lightly beaten
½ cub Chopped dried apricots
½ cub Fresh or frozen cranberriesor
Blueberries

Preparation:

Recipe by: St. Louis Post-Dispatch 3/10/97 Preheat oven to 400 degrees.

Lightly oil and flour 1 (12-cup) muffin pan.

Combine rice flour, baking powder and oat flour in large bowl. In separate bowl, combine cashews, honey, oil, milk and eggs. Combine egg mixture with flour mixture, stirring gently. Stir in apricots and berries. Pour batter into prepared muffin cups.

Bake 20 minutes or until muffins are lightly browned and springy to the touch.

Yield: 12 muffins. By Mary Carroll.

Posted to Bakery Shoppe Digest150 by novmom@juno.com (Angela Gilliland) on Jul 08, 1997

Wheat-Free Healthy Pancakes

Servings: 1 Servings

Ingredients:

½ cub Millet
Cinnamon
½ cub Rice flour
½ cub Applesauce
1 teaspoon Baking soda
1/3 cub Apple juice concentrate
1 teaspoon Cream of tartar
2 Egg whites -- unbeated
1 teaspoon Arrowroot
4 tablespoon To 6 tablespoons of water
½ teaspoon Applepie spice or ground
½ cub Fresh apple -- peel/slice

Preparation:

Stir together millet, rice flour, baking soda, cream of tartar, arrowroot and apple pie spice in medium bowl. Mix together apple sauce, apple juice concentrate, egg whites and water in a separate bowl. Stir in dry ingredients into wet ingredients until blended. Spray non stick skillet or griddle with vegetable oil. Use less than ¼ cup per pancake pour batter onto hot griddle until golden brown when pancakes have bubbly surface and dry edges turn and cook until done. Makes four 4 inch pancakes. From Barbara Luboff L.A. Dietitian who has a wheat sensitivity.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Wheat-Free Scotty Biscuits

Servings: 1 Servings

Ingredients:

1 cub Oatmeal
1 cub Rye flour
2 tablespoon Sugar
1 tablespoon Melted butter or margarine
½ cub Milk

Preparation:

Combine oatmeal, ¾ cup of the rye flour, sugar and butter together.
Slowly add the milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour.

Preheat oven to 350 degrees. Roll out dough till ¼ inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks.

Posted to Bread-bakers Digest by Marg aka MEMAW <maf@fn.net> on Mar 29, 1998

Wheat-Free-Toll House Cookies

Servings: 1 Servings

Ingredients:

¾ cub Soy flour
¼ cub Potato starch flour
½ teaspoon Salt
½ teaspoon Baking soda
½ cub Margerine
6 tablespoon Sugar
6 tablespoon Brown sugar
½ teaspoon Vanilla
¼ teaspoon Water
1 Egg
Chocolate pieces
½ cub Chopped nuts

Preparation:

Sift together flours, salt and baking soda. Blend margerine, sugars, vanilla, and water. Beat in egg. Add flour mixture and mix well. Stir in chocolate pieces and nuts. Drop by well-rounded teaspoons onto cookie sheet. Bake 10-12 minutes at 375 (F) [190 (C)].

NOTES : [adapted from The Food Allergy Cookbook] Posted to MC-Recipe Digest V1 #884 by Diana Stephens <mdstephe@ix.netcom.com> on Nov 4, 1997

Wheatgerm and Honey Body Scrub

Servings: 1 Servings

Ingredients:

1 tablespoon Wheatgerm
2 tablespoon Clear honey
1 teaspoon Sunflower oil
1 teaspoon Fresh lemon juice

Preparation:

1. Mix all the ingredients together to make a thick paste.

Apply to the body and scrub in a circular motion. rinse

Wheat-Germ Carrot Cake

Servings: 12 Servings

Ingredients:

1 ½ cub Cooking oil
2 cub Packed brown sugar
4 Eggs
1 tablespoon Grated orange peel
1 ½ teaspoon Vanilla extract
3 cub Grated carrots
1 ½ cub Wheat germ
2 cub Flour
3 teaspoon Baking powder
1 ½ teaspoon Salt
1 ½ teaspoon Cinnamon
¾ teaspoon Nutmeg
1 cub Raisins
¾ cub Chopped pecans

Preparation:

From: morrissey@stsci.edu (Mostly Harmless)

Date: Tue, 14 Sep 1993 16:50:10 GMT

>Here are some carrot recipes i have gathered from the net lately. Enjoy!
Beat together oil, brown sugar and eggs. Mix in orange peel, vanilla and carrots. In separate bowl, combine wheat germ, flour, baking powder, salt, cinnamon and nutmeg. Stir into carrot mixture. Add raisins and pecans.
Turn into greased and floured 10-inch bundt pan. Bake in 350 F oven 60 - 70 minutes, or until cake passes the toothpick test. Cool in pan 10 minutes.
Remove to cake rack to finish cooling.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Wheaties Cookies

Servings: 6 Servings

Ingredients:

½ cub Honey
½ cub Sugar
1 cub Peanut butter
3 ½ cub Wheaties

Preparation:

Stir sugar and honey in saucepan over low heat stirring constantly until the sugar dissolves. Add peanut butter and stir until well blended. Remove from heat and add Wheaties. Let cool, then roll into balls. Place on buttered wax paper.

Wheatless Bread

Servings: 1 Servings

Ingredients:

Basic Recipe:
2 ⅜ teaspoon Yeast
½ Vital wheat gluten
2 ½ cub Other flours
1 cub Liquid; Plus
2 tablespoon Liquid
1 ½ tablespoon Honey or molassas
1 teaspoon Salt; (1 to 1 ½)
MIXED FLOUR BREAD (usingbasic recipe
Above):
2 ⅜ teaspoon Yeast
Dry group:
½ cub Gluten
1 ½ cub Kamut Flour
14 cub Soy Flour
¾ cub Oatmeal Flakes
2 tablespoon Corn Germ
Wet group:
1 cub Water; Plus
2 tablespoon Water
1 ½ tablespoon Canola Oil
1 ½ tablespoon Honey
1 ¼ teaspoon Salt
2 tablespoon Corn Germ

Preparation:

Here's one recipe I like a lot. It is for a Breadman 1 ½ lb loaf, using the medium cycle (2 ½ hours total):
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : schapin@smiley.mitre.org (Susan L Chapin) NOTES : am allergic to wheat, but not to gluten, and I make many wonderful breads
by using ½ cup vital wheat gluten and 2 ½ cups other flours.
Flours
I use include: brown rice flour, barley flour, teff flour, oat flour,
oat flakes, soy flour, amaranth flour, quinoa flour, and many more,
including kamut flour. Kamut is a wheat, and I can tolerate it, and I use
that as the basis for many of my breads. Spelt is a wheat, also, but I
can't tolerate it at all.

When the Frost Is on The Punkin

Servings: 1 Poem

Ingredients:

When the frost is on the punkin and the fodder's in the shock, And you hear
the kyouck and gobble of the struttin' turkey-cock And the clackin' of the
guineys, and the cluckin' of the hens, And the rooster's hallylooyer as he
tiptoes on the fence; O, it's then's the times a feller is a-feelin' at his
best, With the risin' sun to greet him from a night of peaceful rest, As he
leaves the house, bareheaded, and goes out to feed the stock, When the
frost is on the punkin and the fodder's in the shock.

Preparation:

They's something kindo' harty-like about the atmusfere When the heat of summer's over and the coolin' fall is here-- Of course we miss the flowers, and the blossums on the trees, And the mumble of the hummin'-birds and buzzin' of the bees; But the air's so appetizen'; and the landscape through the haze Of a crisp and sunny morning of the airly autumn days Is a pictur' that no painter has the colorin' to mock-- When the frost is on the punkin and the fodder's in the shock.

The husky, rusty russel of the tossels of the corn, And the raspin' of the tangled leaves, as golden as the morn; The stubble in the furries--kindo' lonesome-like, but still A-preachin' sermons to us of the barns they growed to fill; The strawstack in the medder, and the reaper in the shed; The hosses in theyr stalls below--the clover overhead!-- O, it sets my hart a c-clickin' like the tickin' of a clock, When the frost is on the punkin and the fodder's in the shock!

Then your apples all is gethered, and the ones a feller keeps Is poured around the cellar-floor in red and yeller heaps; And your cider-makin' 's over, and your wimmern-folks is through With their mince and apple-butter, and theyr souse and saussage, too!... I don't know how to tell it--but ef sich a thing could be As the Angels wantin' boardin', and they'd call around on *me*-- I'd want to 'commodate em--all the whole-indurin' flock-- When the frost is on the punkin and the fodder's in the shock!

James Whitcomb Riley
The Hoosier Poet

MM Format by John Hartman Indianapolis, IN 26 September 1996 Posted to MM-Recipes Digest V3 #264

Date: Thu, 26 Sep 1996 20:58:12 -0500

From: hartman@indy.net (John Hartman)

Where's the Fat Chocolate Sauce

Servings: 8 Servings

Ingredients:

¾ cub Sugar
½ cub Unsweetened cocoa powder
4 teaspoon Cornstarch
2/3 cub Evaporated skimmed milk
1 teaspoon Vanilla

Preparation:

In a small saucepan, stir together sugar, cocoa powder and cornstarch. Add milk and cook, stirring over Mediu heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Serve the sauce warm or cool. Note: Refrigerate leftove sauce for up to one week.
Reheat, uncovered in Microwave on High until warm. Allow 30-60 secones for ¼ cup, ½-1 ½ minutes for ½ cup.

Recipe By : Associated Press, Bob b1744/AOL

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Whey Bread Recipe (Quick Method)

Servings: 1 Servings

Ingredients:

16 cub Flour
3 tablespoon Dried Whey
2 teaspoon Salt; (rounded)
1 tablespoon Sugar ; (rounded)
1 cub Salad Oil
2 package Yeast; (rounded) or 2 T
8 cub Hot water

Preparation:

Makes 8 loaves

Put yeast, sugar and 1 cup water in a pint bowl. Let raise till bubbly.
Sift dry ingredients. Add water, then the yeast and knead well with one hand. Dough shoudl be sticky. Don't add more water. If too firm add more water.

Clean hands with edge of spoon. Pull dough away from sides of bowl, pour some oil in, then turn dough and work in more oil until all sides have been covered with oil. Knead bread which is no longer sticky until all the oil is worked in.

Let raise 15 minutes. Grease pans. Put dough on greased plastic sheet.
Divide into four (4) parts. Take one part away and put the remaining three parts back into the bowl. Divide the one part in half. Pound cut flat, fold over toward you, then fold in sides pounding out bubbles as you go.
Fold ends into make smooth loaves. Place in pans. Repeat quickly for all parts. Cover. Turn oven to 400. When bread is just rounded over tins (about 20 minutes) place in heated oven, tins ½ inch apart. Bake 15 minutes then reduce heat to 350 for 40 minutes more.

Cool. Place in plastic bags forcing out all air. Freeze, when tawing, leave bag tightly closed. Turn every little while until all moisture is reabsorbed into the bread.

>From: Reid <SLJC6@cc.usu.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Gossner Cheese Company, Logan, UT

Which Rack Is Right?

Servings: 1 Servings

Ingredients:

1 Information

Preparation:

1.If your souffle come out lookinglike a crushed top hat, or your pizza crust turns out soggy, don't despair. The solution could be as simple as repositioning the racks in your oven. 2.Foods such as souffles, which rely on intense heat to bake and reach their maximum volume, bake best in the upper third of the oven. Set the oven rackon the second highest position to allow the souffle enough room to expand to its fullest height. 3.Other foods, such as pizza crusts, pies and slow cooking casseroles,fare better in the bottom third of the oven, with the oven rack set on the second lowest setting. 4.When baking two trays simultaneously, either of cookies, cakes or buns,be sure to bake one tray on the middle rack and the other tray on the next lowest rung. Baking two trays on the same level placed next to each other obstructs the heat flow and produces uneven or underbaked cookies. For best results, always switch rack postitions halfway through the baking time.

Whip Cream Frosting

Servings: 1 Servings

Ingredients:

1 cub Water
2 tablespoon Flour
½ cub Margarine
½ cub Crisco
1 cub Sugar
1 teaspoon Vanilla extract

Preparation:

Cook water and flour until thick and creamy. Cool this mixture. Cream together margarine, crisco, and sugar. When water and flour mixture is cool, add to margarine, crisco, and sugar. Beat for 15 minutes. Add vanilla for chocolate cake. Add almond extract for white cake.

Recipe By : Mary Mihalek

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Whip Cream-Buttercream Icing

Servings: 1 Servings

Ingredients:

¾ cub Granulated sugar
1 tablespoon Meringue powder
½ cub Water
1 cub Crisco
½ teaspoon Salt
½ teaspoon Flavoring
1 pound Powdered sugar
2 tablespoon Milk

Preparation:

Beat until thick granulated sugar, meringue powder and water and set aside.
Cream together the balance of the ingre- dients. Then add ½ of first mixture and beat well and then add second half and do the same. Do not underbeat.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22, 1998

Whipped Avacado Dessert

Servings: 3 Servings

Ingredients:

2 Avacados, peeled and cutinto pieces
1/3 cub Powdered sugar
¼ cub Whipping (heavy) cream
3 tablespoon Lime juice

Preparation:

Whipped Avacado Dessert

This unusual dessert is popular in Brazil.

Place all ingredients in a blender or food processor. Cover and process on high speed until smooth and creamy. Makes 3 servings. (about 340 calories per serving)

Recipe from Betty Crocker's "30 Minutes or Less" Cookbook

Whipped Berry Pudding

Servings: 4 Servings

Ingredients:

3 cub Fruit juice
½ cub Cream of wheat
½ cub Sugar
Lemon juice; optional

Preparation:

Date: Tue, 26 Mar 1996 20:49:59 -0700 (MST)

From: pique@aztec.asu.edu (PHYLLIS KANGAS)
Heat the juice until boiling and sprinkle in the cream of wheat. Stir quickly to prevent lumping. Cook slowly until cereal is done. Pour into large bowl and whip at highest speed until very light and fluffy-about 20 minutes. Sweeten to taste. If using a non-tart juice such as apple, add lemon juice to taste. Serve with milk when chilled.

FATFREE DIGEST V96 #85

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whipped Berry Pudding (Vatkattu Marjapuuro)

Servings: 1 Servings

Ingredients:

3 cub Cranberry juice, bottled orcanned
6 tablespoon Sugar
½ cub Uncooked cream-of-wheat

Preparation:

(A Finnish dessert)

In a 1 ½ to 2 quart saucepan, bring the cranberry juice to a boil over moderate heat. While the juice boils, sprinkle in the sugar, a little at a time, and then slowly add the Cream-of-Wheat, stirring briskly with a wooden spoon. Reduce the heat and simmer for 6 to 8 minutes, stirring occasionally, until the mixture becomes a thick puree. With a rubber spatula, transfer the puree from the saucepan to a large mixing bowl. Use an electric mixer for the next step. (Although it is possible to make vatkattu marjapuuro with a wire wisk, it is scarcely practical; an hour of vigorous whisking might be required.) Beat with the mixer set a high speed for 10 to 15 minutes, or until the pudding has tripled in volume, is a delicate pink color and is very light and fluffy. Pour into a large bowl, or individual dessert bowl, and keep no longer than a few hours before serving at room temprature. Note: If you wish to make this dessert with a nontart juice such as apple, strawberry or raspberry, add a tablesppon of lemon juice.

Recipe by: Foods of the World (Time Life) Posted to MC-Recipe Digest V1 #559 by Gerald Edgerton <jerrye@wizard.com> on Apr 09, 1997

Whipped Buttercream Icing

Servings: 1 Servings

Ingredients:

½ cub Cold water
1 tablespoon Meringue powder
¾ cub Granulated sugar
2 cub Crisco
1 pound Powdered sugar
½ teaspoon Butter flavor

Preparation:

In grease free bowl, put ½ cup cold water and 1 tablespoon meringue powder. Beat until very stiff. Add ¾ cup granulated sugar, slowly. Beat until glossy. Set aside. In another bowl beat 1 ½ or 2 cups Crisco, 1 pound powdered sugar and ½ teaspoons butter flavor. Beat well. Gradually add meringue mixture. Beat until fluffy.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22, 1998

Whipped Butter-Vanilla Frosting

Servings: 1 Servings

Ingredients:

¼ cub Butter
½ cub Milk
¼ cub White shortening
½ cub Granulated sugar
2 teaspoon Flour
½ teaspoon Vanilla

Preparation:

Recipe By : Patricia Fields (an old family recipe)

In a small saucepan, add flour to milk and bring to a boil. Allow to cool.
In a medium sized bowl, blend butter and shortening for four minutes with electric mixer. Add sugar and beat four more minutes. Add cooled flour and milk mixture to butter mixture. Add vanilla. Beat until smooth.

Note: the frosting recipe needs to be doubled if frosting a 2-layered cake.

Posted to recipelu-digest Volume 01 Number 513 by IzeRBlue <IzeRBlue@aol.com> on Jan 13, 1998

Whipped Cheese Topping

Servings: 32 Servings

Ingredients:

1 pound Cottage Cheese; Lowfat
2 tablespoon Sugar
½ teaspoon Orange Rind; grated
2 tablespoon Orange Juice

Preparation:

In food processor or blender, whirl all the ingredients for about 30 seconds or until smooth. Will keep, covered, in the refrigerator for 1 or 2 weeks. Makes 2 cups (each serving is 1 tablesppon) Posted to MC-Recipe Digest V1 #831 by slhire@juno.com (Sandra L Hire) on Oct 8, 1997

Whipped Chicken Potatoes

Servings: 1 Servings

Ingredients:

---carole rock tstw72b---
2 pound Russet baking potatoes
¾ cub Chicken broth; or more(canned is ok)
6 tablespoon Olive oil
¾ cub Parmesan cheese; grated
½ cub Fresh chives; chopped
More parmesan cheese-topping
Salt/pepper to taste

Preparation:

Boil potatoes till tender, skin and mash. Add chicken broth, oil, ¾ cup parmesan cheese, and using an electric mixer, beat till smooth (adding more broth if needed). Stir in chives and season to your taste with salt and pepper. I did it this far the day ahead, and then when I was ready to serve, I sprinkled more parmesan cheese on top, baked it 30 minutes at 350~, and browned under the broiler. WHOOPS.....I baked it all in a glass 9 x 13" pan...I've also made it using leftover chicken, chopped fine and mixed in; or adding crisp bacon to it. This is so adaptable, you can use your imagination. Carole Comments: This mashed potato recipe uses chicken broth instead of milk for thinning, plus parmesan cheese and chives for additional flavor. It's another great "make-ahead" you'll love. MM Format Norma Wrenn
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 15, 1998

Whipped Chipotle Sweet Potatoes

Servings: 8 Servings

Ingredients:

5 ½ pound Sweet potatoes -- scrubbed
1 ½ 2
Adobo sauce -- minced
And mashed to a paste --
(about 1 tbsp.)
3 tablespoon Unsalted butter -- cut in
Pieces
Canned chipotle chiles in

Preparation:

Preheat oven 450F. Line a baking sheet with foil. Prick potatoes and bake in middle of oven for 1-1/½ hrs, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer, beat potatoes with chili paste, butter, salt and pepper to taste just until smooth and spread in buttered shallow 2 qt. baking pan.(Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temp. before proceeding). Reduce oven temp. to 350F. Bake potatoes, in middle of oven until hot, 20-25 minutes.

Recipe By : MSBello

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Whipped Cornmeal and Okra

Servings: 4 Servings

Ingredients:

2 cub Water
6 Pods fresh, tender okra
1 cub White cornmeal
½ teaspoon Salt
½ cub Butter, cut into pieces

Preparation:

Bring the water to a gentle boil in a 3-quart saucepan, add okra and cook for about 10 minutes. Remove the okra with a slotted spoon and set aside.

Raise the heat under the saucepan so the water boils briskly. Add the cornmeal in a thin, steady stream, stirring all the while to prevent lumping. Add the salt and okra; cook, stirring for 10 to 12 minutes.
Remove from heat and add the butter a piece at a time, stirring after each addition, until all the butter is incorporated. Keep stirring until this okra has practically disappeared and the cornmeal is light.

Correct seasoning and serve hot.

Serves 4.

PER SERVING: 315 calories, 3 g protein, 24 g carbohydrate, 24 g fat (15 g saturated), 62 mg cholesterol, 461 mg sodium, 3 g fiber.

Posted by Stephen Ceideberg; March 11 1993.

Whipped Cream

Servings: 100 Servings

Ingredients:

1 ¼ cub SUGAR; POWDER 2 LB
2 quart TOPPING DES & BAK
2 tablespoon IMITATION VANILLA

Preparation:

1. POUR CREAM INTO CHILLED MIXER BOWL. USING WHIP AT MEDIUM SPEED, WHIP 3 TO 7 MINUTES OR UNITL SLIGHTLY THICKENED.

2. GRADUALLY ADD SUGAR AND VANILLA. WHIP 7 TO 8 MINUTES OR UNTIL STIFF (DO NOT OVERWHIP).

3. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. KEEP CREAM CHILLED BEFORE AND DURING SERVING PERIOD.

NOTE: 2. WHIP CREAM IN SMALL BATCHES OF NOT MORE THAN 1 GAL OF CREAM (MEASURED BEFORE WHIPPING) AT ONE TIME.

NOTE: 3. IN STEP 1, DO NOT USE A MIXER BOWL LARGER THAN 20 QT TO 1 GAL CREAM.

Recipe Number: K01500

SERVING SIZE: 2 ½ TABL

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whipped Cream

Servings: 6 Servings

Ingredients:

1 cub Heavy cream
2 tablespoon Fine granulated sugar (opt)
1 teaspoon Vanilla

Preparation:

Cream for whipping should be at least 1 day old. It can be kept in the refrigerator in a sealed container for more than a week. Before being whipped it should be very cold. In hot weather the bowl and beater should also be chilled.

Using a well chilled bowl, or setting the bowl over ice, beat cream with an electric mixer or rotary egg beater. As cream begins to thicken, beat in sugar and vanilla. Continue beating until stiff. If not to be served at once, place in refrigerator, where it may be kept 2-3 hours.

The Yield From A Cup of Cream Can Be Increased (with a very slight difference in texture) by adding 1 egg white to each cup of whipped and flavored cream. Beat the egg white until it holds soft peaks. Sprinkle in 1 ½ tablespoon granulated sugar. Continue beating til very stiff. Fold into whipped cream.

To Prepare Whipped Cream A Day or Two Ahead of Time: Soften ½ teaspoon granulated gelatin (for each cup of cream to be whipped) in a small metal cup containing a tablespoon of cold water. Set cup in a pan of boiling water or over low heat, until gelatin dissolves and looks clear. Stirring is unneccessary. Beat dissolved gelatin into the cream just as cream begins to thicken.

Gelatin will also give whipped cream extra firmness so it can be used for decorating with a pastry bag.

Flavoring Whipped Cream

To each cup of whipped cream, 1 of the following flavorings can be added: 2 tb sifted dark, unsweetened cocoa, 2-4 tb rum, cognac, or any liquer, ½ c nougat powder, 1 ts instant coffee powder.

Fold flavorings into cream AFTER it has been whipped.

From: _The Art of Fine Baking_, Paula Peck, copyright 1961

Whipped Cream 24 Hour Fruit Salad

Servings: 10 Servings

Ingredients:

2 Eggs
½ cub Sugar
3 tablespoon Lemon Juice (1 ½ lemons)

DRAIN ALL FRUIT:
2 can (Large) Fruit Cocktail
1 Bottle Marachino Cherries (Icut cherries in half)
½ pound Small Marshmallows (I usemore)
1 can Crushed Pineapple
2 Oranges, sectioned and cutup
1 pint Heavy Cream

Preparation:

Cook beaten eggs, sugar and lemon juice in double boiler until thick and smooth. Set aside to cool. Add mixture to drained fruit and marshmallows.

Let mixture stand in refrig. for 24 hours. Beat cream and fold into fruit mixture an hour or so before serving.

Posted to EAT-L Digest 18 Dec 96

From: Sharon Ravert <sravert@CSC.SCTBOCES.ORG>

Date: Thu, 19 Dec 1996 06:41:44 -0500

Whipped Cream Apricot Sauce

Servings: 1 Servings

Ingredients:

8 Pitted; unpeeled apricots
2 tablespoon Pineapple juice
3 tablespoon Sugar
1 cub Heavy cream; whipped

Preparation:

Place apricots and pineapple juice in blender. Blend covered 30 seconds.
Makes about 1-¼ cups puree. Add sugar to puree; blend. Fold puree into whipped cream, until just blended. Refrigerate, covered, until ready to serve. Serve as a sauce with Angel Food Cake or in Meringues. Makes 3 cups.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whipped Cream Biscuits

Servings: 1 Servings

Ingredients:

2 cub Flour
3 teaspoon Baking powder
¾ teaspoon Salt
1 cub Heavy cream; whipped

Preparation:

Sift dry ingredients and add to whipped cream. Roll ½-inch think and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18

Note: Moderate oven 350 - 400 F. Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH

Posted to EAT-L Digest 20 Mar 97 by Patrick & Sarah Gruenwald <sitm@EKX.INFI.NET> on Dec 19, 1996

Whipped Cream Cake

Servings: 1 Servings

Ingredients:

**** NO E *****

Preparation:

One cup of sugar and two tablespoonfuls of soft butter stirred together; add the yolks of two eggs well beaten, then add four tablespoonfuls of milk, some flavoring, then the beaten whites of the eggs. Mix a teaspoonful of cream of tartar and a half teaspoon of soda in a cup of flour, sift it into the cake batter and stir lightly. Bake in a small dripping-pan. When the cake is cool, have ready half a pint of sweet cream sweetened and whipped to a stiff froth, also flavored. Spread it over the cake while fresh. To whip the cream easily, set it on ice before whipping.

Posted to MC-Recipe Digest V1 #224

Date: Mon, 23 Sep 1996 18:22:03 -0400

From: Ken Raymond <kraymond@mpls.k12.mn.us>

Whipped Cream Cake

Servings: 1 Servings

Ingredients:

1 cub Whipping cream
1 cub Sugar
2 Eggs
1 teaspoon Vanilla
1 ½ cub Cake flour
2 teaspoon Baking powder
½ teaspoon Salt

Preparation:

Whip cream until firm. Add eggs, one at a time. Beat until light and fluffy. Add sugar, beat again. Add vanilla. Stir flour before measuring.
Sift again with salt and baking powder. Stir in flour. Pour into 2 - 8" well greased pans, lined with greased waxed paper. Bake in preheated 375 degree oven for 20 to 25 minutes.

Whipped Cream Cake with Lemon Curd and Berries

Servings: 1 Servings

Ingredients:

¾ cub Unsalted butter, diced
½ cub Fresh lemon juice
½ teaspoon Unflavored gelatin
6 large Egg yolks
2 teaspoon Water
2 tablespoon Grated lemon peel
1 cub Sugar
Cake:
¾ cub Plus 1 tablespoon sugar
1/3 cub Plus 1 tablespoon unbleached
Flour
1/3 cub Plus 1 tablespoon potato
Starch
4 large Eggs, room temperature
2 teaspoon Grated lemon peel
1 teaspoon Baking powder
Whipped Cream Frosting
3 ½ cub Chilled whipping cream
½ pint Blueberries
6 tablespoon Sugar
3 pint Strawberries, hulled, sliced
And fanned
1 10 ounce package frozen
Sliced sweetened
Strawberries, thawed

Preparation:

For Lemon Curd Filling: Sprinkle gelatin over 2 teaspoons water in small bowl. Let stand 10 minutes to soften. Blend sugar and lemon peel in processor 2 minutes. Transfer lemon peel mixture to heavy medium saucepan. Whisk in lemon juice and yolks. Add butter and cook over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 7 minutes, do not boil. Remove from heat. Add gelatin mixture and stir until dissolved. Cover and refrigerate until well chilled. (Can be prepared 3 days ahead, keep refrigerated.)

For Cake: Position rack in lowest third of oven and preheat to 350ø.
Butter and flour 9 inch diameter springform pan with 2-¾ inch high sides. Sift flour, potato starch and baking powder into medium bowl.
Using electric mixer, beat eggs and sugar in large bowl until mixture is very thick and slowly dissolving ribbon forms when beaters are lifted, about 7 minutes. Mix in lemon peel. Sift dry ingredients over egg mixture in 3 additions, folding in after each addition. Pour into prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 20 minutes. Run small sharp knife around pan sides to loosen cake if necessary. Release pan sides. Cool cake completely. (Can be made 1 day ahead. Wrap tightly and let stand at room temperature.)

For Frosting: Beat cream and sugar in large bowl to stiff peaks. Run long thin knife between cake and pan bottom to loosen cake. Cut cake horizontally into 3 even layers. Place bottom cake layer on plate.
Spoon 1/3 cup thawed sweetened berries with juices over cake.
Carefully spread generous 1/3 cup lemon curd over. Top with single layer of sliced fresh strawberries. Spread 1 cup whipped cream frosting over. Top with second cake layer and repeat layering process, using 1/3 cup thawed sweetened berries, generous 1/3 cup lemon curd, single layer of sliced fresh berries and 1 cup whipped cream frosting. Top with third cake layer. Spoon 3 tablespoons thawed berry juices over. Spread 1/3 cup curd over top of cake (reserve any remaining curd for another use).

Spread 2-½ cups whipped cream over top and sides of cake. Spoon remaining whipped cream into pastry bag fitted with medium star tip.
Pipe cream in vertical columns around sides of cake from top edge to bottom. Pipe rosettes of cream around top edge of cake. Arrange 8 fanned strawberries around edge of cake. Fill center with blueberries. Refrigerate at least 3 and up to 6 hours before serving.

LEMON CURD FILLING:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Whipped Cream Chocolate Frosting

Servings: 1 Servings

Ingredients:

1 ½ cub Heavy whipping cream; cold
¼ cub Sugar
2 tablespoon Cocoa
½ teaspoon Vanilla extract

Preparation:

From: Molly Rood <MissNinja@AOL.COM>

Date: Sun, 7 Jul 1996 17:19:26 -0400
Recipe By: Mom Jones

Mix (do not whip) all ingredients in a bowl. Set in the refrigerator to chill for at least 2 hours. Then beat until mixture is so thick it holds it's shape and will stand in peaks. This makes enough frosting for top, sides and between layers of 3 layer cake, even when you use a generous hand. Note: Pop cake in refrigerator after frosting to allow to set. Store cake in refrigerator so frosting will not spoil.

NOTES : I found this recipes to be enough to frost a 3 layer cake, but only a thin coating. As this is a decadant recipe, I double it and frost the cake with about ¼ to ½ inch of frosting between layers.... you still have enough to frost top and sides with about a ¼ inch layer. It looks very professional this way and I always get rave reviews at work when I've brought in a dark chocolate cake with this frosting.

EAT-L Digest 6 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whipped Cream Filled Cornucopias

Servings: 1 Servings

Ingredients:

BASIC DROP COOKIE:
½ cub Sifted cake flour
1 Egg
1/3 cub Sugar
2 tablespoon Water

Preparation:

Notes: 1988 Honorable Mention. Evelyn Reber, Weissport. The Times News. PA

Measure sifted flour and sift again. Beat egg slightly in small deep bowl.
Add sugar and continue beating until very thick. Then add water gradually, beating constantly until very thick and light. Add flour, all at once, and fold in with a spoon until just blended.

BAKING: Grease baking sheet and dust with flour, tapping sheet to remove excess flour. Drop cookie dough from tablespoon onto sheet, spreading each cookie with spoon until a very thin 5-inch circle. (It is best to bake only three cookies at a time so they may be rolled quickly when baked.) Bake in moderate oven, 350°F., 10 minutes or until golden brown.

FORMING THE CORNUCOPIAS: Remove each cookie from baking sheet with a spatula and roll at once into a cone. If necessary, place baking sheet in oven for a moment or two to remove cookies more easily. Set aside to cool.
When cornucopias are cold, fill with cocoa whipped cream. COCOA WHIPPED CREAM Mix 2 T. each sugar and Baker's cocoa and a dash of salt. Add to 1 cup of heavy cream. Chill 1 hour, t

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998

Whipped Cream Filling

Servings: 1 Servings

Ingredients:

1 cub Whipping cream
1 teaspoon Vanilla extract
2 tablespoon Powdered sugar; up to 4

Preparation:

Beat whipping cream and vanilla extract until foamy; gradually add powdered sugar, beating until soft peaks form.

Yield: 2 cups.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998

Whipped Cream Filling

Servings: 6 Servings

Ingredients:

1 cub Whipping cream
Few grains salt
2 tablespoon Powdered sugar
¼ teaspoon Vanilla

Preparation:

Sift sugar. Whip cream until stiff. Add sugar, salt, and flavoring. Pile lightly between layers of well-cooled cake. Serve at once. If desired, coconut may be sprinkled over the cream.

The Household Searchlight

Whipped Cream Frosting

Servings: 1 Servings

Ingredients:

2 cub Whipping cream
2 tablespoon Powdered sugar
1 teaspoon Vanilla

Preparation:

Combine all ingredients in medium mixing bowl; beat until firm peaks form.

Kahlua Cream Frosting: Combine 2 tablespoons Kahlua, 1 teaspoon instant coffee powder, and 1 teaspoon water, stirring until smooth. Beat whipping cream, sugar, and vanilla until foamy; add coffee mix, beating until firm peaks form.

Makes 4 cups Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998

Whipped Cream Frosting

Servings: 1 Servings

Ingredients:

2 cub Heavy or whipping cream
¼ cub Confectioner's sugar
1 dash Salt
1 teaspoon Vanilla extract

Preparation:

In small bowl, with mixer at medium speed, beat cream with sugar and salt until stiff peaks form; fold in vanilla. Keep frosted cake refrigerated until serving time. Fills and frosts 2-layer cake; frosts tube cake.

Chocolate: Over hot, not boiling, water, melt one 6 ounce package semisweet-chocolate pieces (1 cup); cool. Prepare frosting as above but fold in cooled chocolate.

Coffee: Prepare as above but add 1 teaspoon instant coffee with sugar.

Orange: Prepare as above but add 1 teaspoon shredded orange peel with vanilla.

Peppermint: Beat cream and salt (no sugar) as above and fold in ¼ cup crushed peppermint candy; omit vanilla.

>From Karen Sonnessa <ksonness@suffolk.lib.ny.us>

Recipe by: The Good Housekeeping Cookbook, 1973

Posted to Bakery-Shoppe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Apr 2, 1998

Whipped Cream Frosting with Raspberry Sauce (Decadence Cak

Servings: 6 Servings

Ingredients:

For Whipped Cream Frosting:
1 pint Heavy whipping cream
6 tablespoon Powdered sugar
2 teaspoon Vanilla -- or liqueur
For Raspberry Sauce:
10 ounce Frozen raspberries in syrup
1 tablespoon Cornstarch

Preparation:

liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce.

Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch.
Chill and serve over (or along side) cake with whipped cream.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco From:
Sallie Austin

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Whipped Cream Graham Cake

Servings: 6 Servings

Ingredients:

1 pint (2 cups) heavy cream
2 tablespoon Honey or sugar
32 Squares (16 rectangles) ofgraham crackers
Sprinkles

Preparation:

Beat cream with sweetener until stiff. Spread whipped cream heavily on one square and place it on a platter. Spread cream heavily on a second square and place it on top of the first. Continue until there is a stack of 4 squares. Press down gently on the top square so the cream squeezes out of the sides. Spread the excess along the sides. Repeat the procedure until there are eight stacks. Slide them together till sides touch to form a rectangular cake of 2 squares by 4 squares. Use extra whipped cream to smooth over all the tops. Refrigerate. Allowing it to chill several hours before serving enables the crackers to soften. A dash of sprinkles over the top adds a party flavor with adding much additional sugar.

Hint: Use a pressurized can of whipped cream if you don't have the time or inclination to whip the cream.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Whipped Cream Horseradish Sauce

Servings: 8 Servings

Ingredients:

½ cub Heavy cream
1 tablespoon Grated horseradish
1 teaspoon Salt

Preparation:

Whip cream until stiff. Fold in remaining ingredients.

Recipe By : Elizabeth Powell

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Whipped Cream Jewels

Servings: 1 Servings

Ingredients:

CRUST:
1 ½ cub Graham cracker crumbs
2 tablespoon Sugar
¼ cub Butter; softened

FILLING:
1 package (3oz) each red; green, andyellow flavored gelatin.
1 Envelope; (7g) unflavoredgelatin
1 cub Fruit juice; (orange orpineapple), heated
2 cub Heavy sweet cream
1 teaspoon Vanilla
1/3 cub Plus 2 T. sugar

Preparation:

Crust: Combine ingredients and press 2/3 into an 8 or 9" spring form. Chill while you make the filling.

Filling: Prepare individually the 3 packages of flavored gelatin using 1 ½ C. water for each. Pour into shallow pans and allow to congeal several hours or overnight. Soften unflavored gelatin in 1 T cold water and add to heated fruit juice. Stir to dissolve. Cool. Beat cream with sugar and vanilla til stiff. Fold juice into cream. Cut jello into cubes. Fold into cream mixture. Pour into spring form and sprinkle with remaining crumbs.
Refrigerate until firm.
Posted to JEWISH-FOOD digest by Howard & Alice Rosenthal <bunyip@erols.com> on May 20, 1998

Whipped Cream Pecan Cinnamon Rolls

Servings: 1 Servings

Ingredients:

1 cub Whipping cream
1 ½ cub All-purpose flour
4 teaspoon Baking powder
¾ teaspoon Salt
2 tablespoon Butter or margarine, melted
Cinnamon and sugar
½ cub Light brown sugar
½ cub Pecans, chopped *See Note*
2 tablespoon Whipping cream, orevaporated milk

Preparation:

In a medium mixing bowl whip the cream until soft peaks form. Gently blend in the flour, baking powder and salt until a dough is formed. On lightly floured board, knead 10 to 12 times. Roll out into a¼" thick rectangle.
Spread the melted butter over the entire surface. Sprinkle with cinnamon and sugar, the amount your preference. Roll up like a jelly roll: Starting at long end. Cut into ¾-inch segments. Place on a greased baking sheet and bake at 425F for 10-15 minutes, or until very lightly browned.

In a small bowl, mix the brown sugar, pecans and 2 Tablespoons whipping cream until well-blended. Remove the rolls from the oven. Spread the topping on each roll. Return to the oven and bake until the topping starts to bubble, approximately 5 minutes.

Makes 12 to 15 rolls

*Note*

A lot of children don't like nuts. If this is the case with yours, try substituting raisins for the nuts, or just spread with the cinnamon and sugar.

Recipe comes from Seven Wives Inn in Saint George, Utah Posted to EAT-L Digest 16 Apr 97 by Peggy Makolondra <pmakolon@MAIL.WISCNET.NET> on Apr 16, 1997

Whipped Cream Pound Cake

Servings: 1 Servings

Ingredients:

Butter and flour to preparethe pan
1 cub Butter; (2 sticks) softened
3 cub Sugar
7 Eggs; at room temperature
3 cub Cake flour; sifted twice,divided
1 cub Whipping cream; ( ½ pint)
2 teaspoon Vanilla extract

Preparation:

1. Butter and flour a 10-inch tube pan; set aside.

2. In a large bowl, beat butter and sugar with an electric mixer at high speed until soft and smooth, about 2 minutes.

3. Reduce speed to medium. Add eggs, one at a time, mixing well after each addition. Stop mixer and scrape down the sides of the bowl with a rubber spatula before adding each egg.

4. Add 1 ½ cups sifted flour and mix until combined. Add whipping cream, remaining 1 ½ cups flour and the vanilla. Beat for 1 minute. Pour batter into prepared pan.

5. Bake in a preheated 350-degree oven until a sharp knife inserted into the cake comes out clean, about 1 hour.

6. Let cake cool in the pan on a wire rack for 5 minutes. Remove cake from pan and let cool on rack for 2 hours.

7. Serve, or wrap tightly and store in the refrigerator up to five days.
Posted to recipelu-digest by "Bunny" <layla696@ix.netcom.com> on Mar 5, 1998

Whipped Cream Pound Cake

Servings: 1 Servings

Ingredients:

3 cub Cake flour, sifted twice
3 cub Sugar
6 Eggs, room temperature
2 Sticks of butter
½ pint Whipping cream, do not whip
2 teaspoon Vanilla

Preparation:

Cream butter and sugar thoroughly (until almost white). Add eggs, one at a time, beating thoroughly after each. Alternately add flour and whipping cream. Add vanilla. Flour and grease tube or bundt pan. Use solid shortening and cake flour. Bake at 325 degrees for 1 hour and 25 to 30 minutes. Start baking in a cold oven. Randy Rigg

Whipped Cream Sauce

Servings: 1 Servings

Ingredients:

1 cub Chilled whipping cream
1 cub Powdered sugar
2 Egg yolks
1 teaspoon Vanilla

Preparation:

Beat whipping cream in chilled bowl until stiff. Mix sugar, egg yolks and vanilla until smooth; fold into whipped cream. Serve immediately or refrigerate up to 2 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Whipped Cream Substitute

Servings: 6 Servings

Ingredients:

1 Apple - grated
2 To 3 Tbl. sugar
1 Egg white

Preparation:

QUAN MEAS ING **

Beat all together until light. This makes an excellent substitute for whipped cream.

Courtesy of: Joann Pierce

Whipped Cream Topping

Servings: 1 Servings

Ingredients:

1 cub Heavy cream
¼ cub Sugar
1 teaspoon Vanilla

Preparation:

Whip cream until almost stiff. Add sugar and vanilla and beat until cream just holds a peak.
Sprinkle ¾ teaspoon unflavored gelatin over 2 tablespoons milk and stir thoroughly. Place over boiling water and stir until dissolved. Add to cream warmed to room temperature. Chill and whip.
Tops 1 (9") pie. Source: Culinary Arts Institute

Whipped Delight and Fruit Delight

Servings: 1 Servings

Ingredients:

1 pint Whipping cream
1 tablespoon Sugar
1 can 16-oz pineapple tidbits
1 can 16-oz black cherries
1 large Banana sliced
1 cub Dates chopped
½ cub Chopped nuts optional
2 cub Miniature marshmallows

Preparation:

Beat whipping cream sweetened with sugar until firm. Just before serving, gently fold in remaining ingredients and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Whipped Feta (Kopanisti)

Servings: 1 Servings

Ingredients:

½ pound Feta cheese; crumbled
Strained juice of ½ lemonor more, to taste
3 tablespoon Extra-virgin olive oil; (upto 4 tab.)
½ teaspoon Freshly ground black pepper;or to taste

Preparation:

Place all ingredients in a food processor and pulse on and off for 2 to 4 minutes, until smooth and creamy.

Serve as a dip, with crudites or toasted bread wedges. Dollop on pasta dishes. Author says, "This is a classic taverna and buffet dish."

Note to me: Isn't this like what they use, instead of mayo, on sandwiches at The Metro?

Typos by Brenda Adams <adamsfmle@sprintmail.com> MC posted 9/29/97.

Recipe by: Diane Kockhilas, The Greek Vegetarian

Posted to MC-Recipe Digest V1 #819 by Badams <adamsfmle@sprintmail.com> on Sep 29, 1997

Whipped Fruit Ring

Servings: 1 Servings
Source: Carnation Company

Ingredients:

1 package (3-oz) orange gelatin
¾ cub Orange juice; heated
1 cub Carnation evaporated milk
2 tablespoon Lemon juice
¾ cub Chopped celery
1 cub Cottage cheese

Preparation:

Dissolve gelatin in hot orange juice. Chill until syrupy. Chill 1 cup undiluted Carnation evaporated milk in metal ice cube tray or similar container until soft ice crystals form around tray. Whip until stiff; add lemon juice. Whip very stiff. Add chopped celery and cottage cheese to gelatin. Fold in whipped Carnation. Spoon into ring mold. Chill 2 hours.
Unmold and fill center with fruit.

Posted to brand-name-recipes by vergie1@juno.com (Vergie A Ewing) on Apr 27, 1998

Whipped Garlic Butter

Servings: 1 Servings

Ingredients:

2 Sticks butter, unsalted and
Softened
6 tablespoon Light vegetable oil
2 cl Garlic, crushed

Preparation:

Whip the butter in a blender or food processor until light and fluffy.
Drizzle in the oil, a little at a time, and blend well. Add the crushed garlic and process until mixed thoroughly. Remove the mixture with a spatula from Spatula City. Store in a tightly covered container and refrigerate until ready to use.

Whipped Honey Butter

Servings: 1 Servings

Ingredients:

½ cub Unsalted butter, at roomtemperature
¼ cub Honey
½ teaspoon Lemon zest (optional),finely grated

Preparation:

Beat the butter until creamy with a wooden spoon, an electric mixer, or a food processor. Add the honey and zest. Beat just until combined. Store, covered, in the refrigerator until ready to use. To serve: Let stand 30 minutes at room temperature to soften.
NOTES : May use Spiced Honey in place of regular honey

Recipe by: Baking Bread: Old and New Traditions

Posted to MC-Recipe Digest V1 #380 by ferrets3 <ferrets3@pilot.infi.net> on Sun, 19 Jan 1997.

Whipped Honey-Nut Spread

Servings: 1 Servings

Ingredients:

1 cub Hazelnuts Or Almonds,
Shelled -- can use 1 ½
Cups
Roasted pistachios
1 cub Whipped Honey

Preparation:

Place hazelnuts or almonds in a single layer in a 9- to 10-inch wide pan, and bake in a 350 degree oven until golden throughout (cut one in half to check color), 10 to 12 minutes. Let nuts cool. (If using pistachios, omit this step.) Shell pistachios, if used. To skin hazelnuts or pistachios (almonds do not need to be skinned), place nuts in a clean towel and rub gently to remove loose peel; the nuts do not need to be completely skinned.
Place nuts in a food processor or blender. Whirl, pulsing on and off, just until finely chopped; do not whirl into a paste. In a bowl, combine honey and nuts; mix to blend. Serve, or pack into small containers, cover and store in a cool place up to 1 month. Makes 1 ½ cups.

Recipe By : Sunset Annual 1988 - Page 21

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Whipped Jello Cake

Servings: 1 Servings

Ingredients:

3 ounce Raspberry jello
4 ½ ounce Cool whip
8 ½ ounce Crushed pineapple;save juice
1 Angel food cake
½ cub Walnuts; chopped
12 Maraschino cherries; chopped

Preparation:

MAKE JELLO, USING JUICE FOR PART OF THE LIQUID. WHIP THOROUGHLY WHEN IT BEGINS TO SET. ADD COOLWHIP AND PINEAPPLE. SPLIT CAKE IN HALF. SPREAD FILLING BETWEEN LAYERS AND ON TOP AND SIDES. GARNISH WITH NUTS AND CHERRIES. REFRIGERATE FOR AT LEAST ONE HOUR.

Whipped Jello Cake .. Magazine

Servings: 1 Servings

Ingredients:

3 ounce Raspberry jello
4 ½ ounce Cool whip
8 ½ ounce Crushed pineapple, savejuice
1 Angel food cake
½ cub Walnuts, chopped
12 Maraschino cherries, chopped

Preparation:

MAKE JELLO, USING JUICE FOR PART OF THE LIQUID. WHIP THOROUGHLY WHEN IT BEGINS TO SET. ADD COOLWHIP AND PINEAPPLE. SPLIT CAKE IN HALF. SPREAD FILLING BETWEEN LAYERS AND ON TOP AND SIDES. GARNISH WITH NUTS AND CHERRIES. REFRIGERATE FOR AT LEAST ONE HOUR.

Posted to MC-Recipe Digest V1 #544 by Nancy Berry <nlberry@prodigy.net> on Mar 27, 1997

Whipped Jello Filled Angel Food Cake

Servings: 12 Servings

Ingredients:

1 Whole angel food cake;cooked & cooled
1 package Strawberry gelatin powder
Whipping cream

Preparation:

Cut a 1" slice off the top of the cake. Cut around inside edge and outside edge of cake to make a shell. Carefully dig the cake out of the center section. Dissolve jello as directed on package. Cool til thick like syrup.
Place the pan of jello in a pan of ice and water. Beat with egg beater til thick and fluffy. Whip ½ cup cream till peaks form. Fold into whipped jello and fill the cake shell. Put the top slice back on cake and wrap with saran wrap. Let stand a few hours or overnight. Frost with whipped cream and decorate with strawberries or anything you like.

Recipe by: Grandma's

Posted to recipelu-digest Volume 01 Number 478 by James and Susan Kirkland <kirkland@gj.net> on Jan 08, 1998

Whipped Milk Topping (Lite)

Servings: 1 Servings

Ingredients:

½ cub Evaporated milk, orevaporated skim milk
2 teaspoon Lemon juice
½ teaspoon Vanilla
1/3 cub Sifted powdered sugar

Preparation:

Pour evaporated milk into an 8x8x2 or 9x9x2-inch baking pan. Freeze milk for 20 to 30 minutes or till soft ice crystals form throughout milk. Pour milk into a chilled mixing bowl. Beat with an electric mixer on high speed for 2 to 3 minutes or till soft peaks form (tips curl).

Add lemon juice and vanilla; whip to mix well. Fold in powdered sugar.
Serve immediately. Makes 2 ½ cups.

Only 8 calories per tablespoon and 1 gram of fat. Adds a nice, rich touch to your favorite desserts.

Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc and Bakery-Shoppe posted 6/26/97

Recipe by: Better Homes & Gardens - Favorite Desserts Made Lighter Posted to MC-Recipe Digest V1 #649 by Badams <adamsfmle@sprintmail.com> on Jun 26, 1997

Whipped Raspberry Soup

Servings: 4 Servings

Ingredients:

1 quart Raspberries; washed &drained
½ cub Honey

Preparation:

One of my Northwest Indian friends tells me that his grandmother used to make this dish for him when he was tiny, but she used oolichan grease or fish oil with the raspberries rather than honey. I expect that you would prefer this dessert with honey. No, I have not tried it with fish oil either. Place the berries in an electric mixing bowl along with the honey.
Mash the berries and then whip them until they are light. Chill well before serving. This is a very delicious conclusion to your Northwest Indian dinner.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whipped Ricotta Topping

Servings: 1 Servings

Ingredients:

¼ cub Apple juice
¼ cub Sugar
1 Envelope unflavored gelatin
1 cub Nonfat ricotta cheese
1 cub Nonfat buttermilk
1 teaspoon Vanilla

Preparation:

Cook apple juice, sugar and gelatin over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Place gelatin mixture and remaining ingredients in blender. Cover and blend about 30 seconds or until smooth. Cover and refrigerate about 30 minutes or until almost set.

Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@voyager.net> on Mar 20, 1997

Whipped Shortbread

Servings: 36 Small cook

Ingredients:

1 cub Butter
1 ½ cub Flour
½ cub Icing sugar

Preparation:

1. Combine all ingredients and beat for at least 10 mins.

2. Drop or press onto ungreased baking sheet and bake at 350F for 15 mins until bottoms are lightly browned.

Freezes well.

Contributor: mom

Posted to MM-Recipes Digest V4 #293 by Cathleen <catht@interlog.com> on Nov 10, 1997

Whipped Shortbread

Servings: 5 Dozen

Ingredients:

1 pound Soft Margarine
½ cub Cornstarch
1 cub Sifted icing sugar
3 cub Flour
1 ¼ teaspoon Vanilla or almond flavoring

Preparation:

Cream margarine. Add icing sugar and cornstarch a little at a time. Add flour gradually and beat until it until it resembles whipped cream. Drop by teaspoon onto an ungreased cookie sheet. Bake at 325 for 12-20 min, or until light brown on the bottom. (Golden, but not brown on top). Delicious, melts in your mouth. Can top with a bit of candied cherry, or a nut.

Whipped Summer Squash

Servings: 3 Servings

Ingredients:

3 cub Summer squash;
¼ cub Evaporated milk;
2 teaspoon Butter(I used Margarine)
Salt & pepper to taste

Preparation:

Peel and cut squash into small pieces. Place in sauce pan with small amount of water. Bring to a boil; reduce heat and simmer until squash is crisp-tender. Drain. Beat squash with rotary beater; add evaporated milk and butter. Beat until light and fluffy. Add salt and pepper. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 68

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Whipped Topping

Servings: 100 Servings

Ingredients:

7 ½ cub WATER; COLD
7 ounce MILK; DRY NON-FAT L HEAT
2 pound TOPPING DES & BAK
2 ounce IMITATION VANILLA

Preparation:

1. PLACE COLD WATER IN MIXER BOWL; ADD TOPPING, MILK, AND VANILLA. USING WHIP AT LOW SPEED, WHIP 3 MINUTES OR UNTIL WELL BLENDED. SCRAPE DOWN BOWL.

2. WHIP AT HIGH SPEED 5 TO 10 MINUTES OR UNTIL STIFF PEAKS FORM. COVER; REFRIGERATE UNTIL READY TO SERVE.
:

NOTE: WHEN TOPPING IS USED FOR ICING CAKES, FOLD 1 LB (1 QT) SIFTED POWDERED SUGAR INTO WHIPPED TOPPING.

Recipe Number: K00200

SERVING SIZE: ¼ CP (1

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whipped Topping

Servings: 1 Servings

Ingredients:

½ cub Skim milk (cold)
½ teaspoon Vanilla extract
1 Envelope (1.3 ozs.) whippedtopping mix

Preparation:

In small mixer bowl, stir together skim milk, vanilla extract and whipped topping mix whipped topping mix; whip at high speed of electric mixer until topping peaks, about 2 minutes. Continue boating 2 minutes longer until topping is light and fluffy.

Makes about 2 cups topping.

Recipe by: BestRecipes (April, 1993)

Posted to MC-Recipe Digest V1 #894 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 09, 1997

Whipped Topping

Servings: 16 Servings

Ingredients:

½ cub Instant nonfat dry milk
½ cub Ice water
2 teaspoon Sugar
½ teaspoon Vanilla

Preparation:

Chill small bowl and beaters. Combine milk powder with ice water in bowl. Beat until stiff, adding sugar gradually. Add vanilla. Serve immediately. Makes about 2 cups.

2 tb. serving - 10 calories, free food .8 gm protein, 0 fat, 1.6 gm carbohydrate, 11.9 mg sodium, 37.1 mg potassium.

Source: Am. Diabetes Assoc. Family Cookbook, Vol 1, 1987 Shared but not tested by Elizabeth Rodier Nov 93

COMPARE: Packaged whipped topping 20 calories per 2 tbsp (double), 1 gm fat, 1.8 gm carbohydrate.

3 cups (approx) freezable whipped topping (ER's favorite) may be made with 2 tb. icing or confectioner's sugar. This is from another file called Mock Whipped Cream. 10 calories/2 tb, 1.48 gm carbohydrate estimated. Mix with fruit and freeze, or serve on top of slightly thawed fruit - it takes about a cup of home-made whipped topping to make the calories or carbohydrates of a milk exchange.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Whipped Topping (Topp. De

Servings: 100 Servings

Ingredients:

3 quart TOPPING DES & BAK

Preparation:

1. USE TOPPING, DESSERT AND BAKERY PRODUCTS, FROZEN. THAW TOPPING IN REFRIGERATOR TO A TMEPERATURE OF 40 F. TO 45 F. OR UNTIL TINY ICE CRYSTALS REMAIN.

2. PLACE TOPPING IN CHILLED MIXER BOWL. USING WHIP AT MEDIUM SPEED, WHIP TOPPING 10 TO 20 MINUTES OR UNTIL STIFF PEAKS FORM. COVER; REFRIGERATE UNTIL READY TO SERVE.
:

NOTE: WHEN TOPPING IS USED FOR ICING CAKES, FOLD 1 LB (1 QT) SIFTED POWDERED SUGAR INTO WHIPPED TOPPING.

Recipe Number: K00201

SERVING SIZE: ¼ CP (1

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whipped Topping -Sugar Free

Servings: 24 Servings

Ingredients:

½ cub Instant dry milk
1/3 cub Cold water
2 tablespoon Lemon juice
2 tablespoon Sugar
¼ cub Equivalent-sugar substitute
½ teaspoon Vanilla

Preparation:

Combine dry milk and water and refrigerate for 30 minutes. Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir sugar and sugar substitute together and add gradually to the whipped milk while it is being beaten. Add vanilla to whipped topping and refrigerate until used. Can be spread on top of pies or used as a garnish for pies, puddings, or gelatins. It should be prepared as close to serving time as possible since it loses volume after a period of time. 1 serving = 2T
exchanges = free (1/3 c is 1 veg exchange) calories=12

Whipped Yams and Winter Squash Casserole

Servings: 8 Servings

Ingredients:

2 Acorn squash,large,baked 1hr
2 Yams,large,baked
½ cub Orange juice,fresh
Cinnamon,ground
Nutmeg,grated

Preparation:

1. Preheat oven to 350'. Scoop squash from skin. Place in a large mixing bowl or food processor. Remove yam flesh from skin and add to squash. Whip or mash together, incorporating maple syrup and orange juice.¶ 2. Place mixture in casserole and dust with cinnamon and nutmeg to taste.
Bake for 20 to 30 minutes.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Whipping Cream Biscuits

Servings: 1 Servings

Ingredients:

2 cub All purpose flour
1 tablespoon Plus 1 teaspoon bakingpowder
¼ teaspoon Salt
1 tablespoon Sugar
¼ cub Unsalted butter; (do notsubstitute)
1 cub Plus 1 tablespoon whippingcream
1 ½ teaspoon All purpose flour

Preparation:

Combine first four ingredients in a medium bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add whipping cream, stirring JUST until dry ingredients are moistened.

Sprinkle 1-½ teaspoons flour evenly over work surface. Turn dough onto floured surface, and knead five or six times. Roll dough to ½ inch thickness; cut into rounds with a 2 ½ inch biscuit cutter. Place rounds on a lightly greased baking sheet. Bake at 425 degrees for 10 to 12 minutes or until biscuits are golden. Yield: 10 biscuits

Posted to Bakery-Shoppe Digest V1 #458 by Perry Greene <palgreen@HiWAAY.net> on Dec 17, 1997

Whipping Cream Biscuits

Servings: 12 Servings

Ingredients:

2 cub Self-rising flour
1 cub Whipping cream

Preparation:

Combine ingredients, stirring with a fork until blended. (Dough will be stiff.) Turn dough out onto a lightly floured surface, and knead 10 to 12 times. Roll dough to ½-inch thickness; cut with a 2-inch biscuit cutter.
Place on a lightly greased baking sheet. Bake at 450 degrees for 10 to 12 minutes. Yield: 1 dozen.

NOTES The recipe for Whipping Cream Biscuits is so simple you can remember it by heart. You'll probably make it often once you try it.
Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997

Whiskey a Go Go Sauce

Servings: 1 Servings

Ingredients:

1 teaspoon Dry mustard
2 cub Ketchup
½ cub Burbon -- to taste
½ cub Molasses
½ cub Vinegar
2 tablespoon Worcestershire sauce
2 tablespoon Tabasco sauce
2 tablespoon Lemon juice
1 tablespoon Soy sauce
4 Cloves garlic -- crushed
½ teaspoon Pepper
1 tablespoon Parsley -- dried

Preparation:

In a pot mix dry mustard and a little of the ketchup to form a paste.
Slowly add the rest of the ketchup, stirring constanly. Add everything else. bring to boil over medium heat then simmer 10 min.

Recipe By :

From: Robielynn@aol.Com Date: Sat, 14 Jan 1995 17:29:55 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Whiskey Balls

Servings: 36 Servings

Ingredients:

3 cub Vanilla wafer crumbs
½ cub Finely chopped pecans
½ cub Unsweetened cocoa
2 cub Confectioner's sugar
½ cub Bourbon
3 tablespoon Light corn syrup
Salt, if desired

Preparation:

1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, Bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts.

2. Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight.

Note: It is traditional in the South to use Bourbon, but rye may also be used. This confection -- or at least a version of it -- was an early Southern version of those chocolate truffles that became the rage for chocolate lovers during the 1980s in this country. The whiskey balls are made, of course, with cocoa rather than chocolate.

~From Craig Claiborne's "Southern Cooking"

~Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the Bourbon Cowboy.

Whiskey Bread Pudding

Servings: 16 Servings

Ingredients:

1 Loaf French bread; crumbled
1 quart Milk
3 Eggs; slightly beaten
2 cub Sugar
2 tablespoon Vanilla
1 cub Raisins
3 tablespoon Butter

SAUCE:
¼ pound Butter
1 cub Sugar
1 Egg; well beaten
2 -(up to)
3 tablespoon Whiskey

Preparation:

Soak bread in milk, mixing with hands until well mixed. Add eggs, sugar, vanilla, and raisins. Butter a 9x13 inch baking dish with all of the butter. Pour mixture into dish and bake at 350 deg. F. for about 1 hour or until very firm. Cool.

Sauce: Cream butter and sugar and heat in top of double boiler until dissolved. Add egg and whip quickly. Cool, and add whiskey.

ARIELLE@TARONGA.COM

(STEPHANIE DA SILVA)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whiskey Cake

Servings: 10 Servings

Ingredients:

FOR THE CAKE:
1 Box; (18.5-ounce) yellowcake mix (no pudding added)
1 Box; (3.4-ounce) instantvanilla pudding
4 Eggs
½ cub Oil
1 cub Milk
3 tablespoon Whiskey
1 cub Walnuts; chopped
½ cub Raisins

FOR THE TOPPING:
½ cub (1 stick) unsalted butter
1 cub Sugar
½ cub Whiskey

Preparation:

December 18, 1996

>From Jo Heringslack, Wauconda

1. To prepare cake: In a large mixing bowl, stir together cake mix and pudding. Add eggs, oil, milk, 3 tablespoons whiskey and the walnuts and raisins. Beat with an electric mixer at medium speed for 3 minutes.

2. Pour batter into a well-greased, 10-inch tube pan. Bake in a preheated 350-degree oven until a wooden toothpick inserted in the center of the cake comes out clean, about 50 to 60 minutes.

3. Meanwhile, make the topping: Melt butter in a small saucepan over medium heat. Stir in sugar and whiskey. Bring to a boil. Lower heat and simmer, stirring, until sugar dissolves and mixture thickens slightly, about 7 minutes.

4. Remove cake pan from oven and set it on a wire rack. With a fork, poke several holes in the top of the cake. Spoon half of the topping over the cake, letting it soak in. Let cake cool completely in pan, about 1 hour.

5. Run a knife around the edges of the cake and turn it out onto a serving plate. Brush top and sides of cake with remaining syrup and serve.

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 06, 1998

Whiskey Cake

Servings: 10 Servings

Ingredients:

CAKE:
1 Box Yellow Cake Mix
1 Box Instant Vanilla Pudding
4 Eggs
1 cub Milk
1 ½ ounce Whiskey
1 cub Walnuts

TOPPING:
½ cub Butter
1 cub Sugar
½ cub Whiskey

Preparation:

Combine all ingredients. mix 3 minutes. Pour into a well-greased tube pan.
Bake at 350 degrees for 50-60 minutes. While cake is baking make topping.
Melt butter. Add sugar and whiskey. Cook until sugar is dissolved and of syrup texture. After removing cake from oven, poke holes (with a fork) in the top(leave cake in pan while doing this)/ Pour some of the syrup mixture over cake. Let cake sit in pan 15-20 minutes. Remove cake from pan and brush remaining syrup on sides and top of cake.

Whiskey Cream

Servings: 8 Servings

Ingredients:

2 cub Heavy cream
1 cub Honey
½ cub Scotch

Preparation:

In bowl beat cream until it holds stiff peaks. Mix honey & Scotch together.
Gently fold into cream. Divide into 8 glasses. Chill, covered with foil, overnight.

MRS KENNETH (PATRICIA) EISENHARD

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whiskey Eggnog

Servings: 1 Servings

Ingredients:

2 ounce To 3 oz bourbon or rye
1 teaspoon Sugar
1 Egg
Milk
Nutmeg

Preparation:

Shake all ingredients, except the milk, with ice and strain into a collins glass. Top with milk and sprinkle with nutmeg.

Whiskey Hill Crab Chowder

Servings: 1 Servings

Ingredients:

1 medium Onion chopped
4 tablespoon Butter
6 Ripe medium sized tomatoes;peeled and coarsely chopped
5 cub Chicken broth
3 Sprigs fresh or 1 teaspoondried thyme
Kernels from 3 ears of whitecorn
1 pound Lump Crabmeat; pickedthrough for cartilage
1 dash Tabasco
Salt and pepper to taste
Fresh chopped parsley orchervil to taste

Preparation:

In a large saucepan, saute the onion in butter until transparent. Add tomatoes, cover pan and simmer for approximately 5 minutes. Add chicken broth and thyme and bring to a boil. Stir in corn, Crabmeat and Tabasco, cover and simmer gently for 5 minutes. Add salt and pepper to taste. Simmer uncovered for an additional 5 to 10 minutes. Sprinkle with chopped parsley or chervil and serve immediately.

Reprinted with kind permission from "The Original Baltimore Neighborhood Cookbook" by Irina Smith and Ann Hazan, c. 1991, Camino Books, Philadelphia, PA.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on Oct 18, 1997

Whiskey Macks

Servings: 32 Servings

Ingredients:

¼ cub Unsweetened cocoa
2 tablespoon Light corn syrup
¼ cub Whiskey
1/3 cub Unsalted butter
8 ounce Gingersnaps; finely crushed
1 cub Walnut pieces; chopped

TO FINISH:
Powdered sugar; sifted

Preparation:

Line a large baking sheet with foil. Put cocoa, corn syrup, whiskey and butter in a medium-size saucepan; stir over low heat until melted and well blended. Remove from heat. Stir gingersnaps and walnuts into whiskey mixture; allow to cool slightly. Roll pieces of mixture into balls about the size of a walnut, then flatten into even rounds. Place on prepared baking sheet. Refrigerate 1 to 2 hours or until firm. Sprinkle powdered sugar lightly over cookies. Remove cookies from foil and arrange on a serving plate. Store in an airtight container in a cool place for 4 to 5 days. Source: "The Book of Cookies" by Pat Alburey, HP Books.

Whiskey Pound Cake

Servings: 12 Servings

Ingredients:

1 pound Butter
3 cub Granulated sugar
8 Egg yolks
2 teaspoon Vanilla
2 teaspoon Almond extract
6 tablespoon Whiskey
3 cub Flour
8 Egg whites; stiffly beaten
1 ½ cub Pecans; chopped

Preparation:

From: kdeck@epaus.island.net (Karen Deck)

Date: Mon, 9 Jan 1995 16:49:32 GMT
Cream butter and sugar until fluffy. Add egg yolks one at a time,beating well after each addition. Combine vanilla, almond extract and whiskey. Add alternately with flour to creamed mixture. Beat egg whites until stiff and fold into batter. Put one half of the pecans on the bottom of a 10 inch tube pan that has been greased and lined with wax paper. Add all of the batter, and put the remaining nuts on the top of the batter. Bake at 350F for 1-½ hours. This will keep for several days. Serves 12-14.

Origin: A Taste Of Oregon Shared by: Sharon Stevens, Jan/94

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whiskey Sauce

Servings: 10 Servings

Ingredients:

½ cub Apple juice
¼ cub Firmly packed brown sugar
¼ cub Bourbon whiskey
2 tablespoon Margarine
⅛ teaspoon Ground cinnamon
2/3 cub Water
2 ½ teaspoon Cornstarch

Preparation:

Combine apple juice and next 4 ingredients in a small saucepan. Cook over medium heat, stirring frequently until sugar dissolves.

Combine the water and cornstarch; stir well, and add to apple juice mixture. Bring to a boil, and cook for 1 minute, stirring constantly.
Yield: 1-½ cups (serving size: about 2-½ tablespoons).

Serving Ideas : Serve sauce warm.

Recipe by: Cooking Light, October 1994, page 95

Posted to MC-Recipe Digest by Marilyn Thomson <MThomson@worldnet.att.net> on Apr 7, 1998

Whiskey Sauce

Servings: 1 Servings

Ingredients:

2 cub Half-and-half
1/3 cub Sugar
2 tablespoon Cornstarch
Whiskey

Preparation:

In a small saucepan slowly heat half-and-half and sugar. In a small bowl whisk cornstarch with 3 cup water. Slowly stream cornstarch into hot mixture, stirring constantly. Cook 2 minutes, stirring constantly. Sauce will thicken; thin slightly, if necessar. Add whiskey, to taste. Keep warm until ready to serve.

Yield: 2 cup
Posted to MC-Recipe Digest V1 #277

Date: Mon, 04 Nov 1996 09:07:02 -0500

From: Rowaan <rowaan@ix.netcom.com>

Whiskey Sauce

Servings: 1 Servings

Ingredients:

6 tablespoon Butter or margarine
½ cub Sugar
1 Egg
3 tablespoon Bourbon

Preparation:

1. Place butter in a 2-cup glass measure or microwave-safe dish. Microwave on 100% power 30 to 45 seconds to melt butter.

2. Stir sugar and egg into butter. Microwave on 50% power until sugar dissolves and sauce thickens (2 to 3 minutes), stirring once during cooking. Cool slightly, then stir in bourbon.

Makes 1 cup.

* Timesaver Tip: Recipe may be made ahead and reheated gently in microwave oven or in a saucepan over low heat.

Recipe By : the California Culinary Academy

From: Robielynn@aol.Com Date: Sat, 14 Jan 1995 17:29:55 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Whiskey Sauce for Bread Pudding

Servings: 1 Servings

Ingredients:

1 pound Powdered sugar
1 pound Butter or oleo
3 Eggs
Whiskey to taste

Preparation:

melt butter add sugar stir add eggs and whip bring just to boil turn off heat and add whiskey when it hits the bottom of the pan it will sizzle but that won't hurt.

Whiskey Sausage

Servings: 1 Servings

Ingredients:

5 pound Sausage, sliced-2" pieces
2 cub Brown sugar
2 cub Ketchup
4 ounce Whiskey

Preparation:

Mix sugar, ketchup and whiskey. In a crock pot, layer with sausage, sauce, sausage, sauce etc. Cook overnight on low. I used this recipe for deer sausage and let it cook in the oven for about 1 hr. at approx. 325F and served it in a big clay pot.

Recipe by: u/k

Posted to MM-Recipes Digest V4 #035 by sewin <hammer@imag.net> on Feb 03, 1997.

Whiskey Sour

Servings: 1 Servings

Ingredients:

1 ½ ounce 7 Crown whiskey
½ ounce Lemon juice
1 teaspoon Powdered sugar

Preparation:

Shake with cracked ice and strain into whiskey sour glass. Decorate with half slice orange and maraschino cherry. Top with splash of soda if desired. Also served on the rocks in an old-fashioned glass.

MILITARY FAMILY MAGAZINE

JANUARY 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whiskey Sour

Servings: 1 Servings

Ingredients:

2 ounce Whiskey, Blended
½ Lemon, Juice of
½ teaspoon Sugar, Powdered
Cherry
½ slice Lemon

Preparation:

~-Stephanie R. Go VOLS!!

Posted to FOODWINE Digest 19 Sep 96

From: Stephanie Kendall Rawlins <rawlins@UTKUX.UTCC.UTK.EDU>

Date: Fri, 20 Sep 1996 09:47:44 -0400

Whiskey Sour

Servings: 1 Servings

Ingredients:

1 Lemon; juiced
½ teaspoon Powdered sugar
2 ounce Blended whiskey

Preparation:

Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry.¶

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Whiskey Sour Sirloin

Servings: 6 Servings

Ingredients:

3 pound (1pc) Round Bone Sirloin
1/3 cub Orange Juice
¼ cub Whiskey
12 Peppercorns
1 Med Orange, Thinly Sliced
1/3 cub Lemon Juice
¼ cub Vegetable Oil
1 Small Onion, Thinly Sliced
1 teaspoon Salt

Preparation:

When getting the steak look for a good piece that is about 2-inches thick.
Place steak in shallow baking dish. In small saucepan combine remaining ingredients except orange. Over low heat, simmer 5 minutes; pour over meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning occasionally. Remove meat from marinade; grill or broil as desired. Heat remaining marinade and serve with steak.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

Whiskey Sours [A]

Servings: 6 Servings

Ingredients:

1 ounce can frozen lemonadeconcentrate, thawed
1 6-zo can frozen orange juiceconcentrate, thawed
¼ cub Confectioners' sugar
4 Jiggers (6 oz) SouthernComfort
2 cub Crushed ice

Preparation:

Combine lemonade concentrate, orange juice concentrate, sugar, Southern Comfort and ice in pitcher. Stir until ice is almost melted. May add additional ice cubes. Serve with orange slice and cherry.

Source: Great Recipes from Great Gardeners
Posted to MM-Recipes Digest by dandelion@edeneast.com on Mar 3, 1998

Whiskey Steak with Mushrooms

Servings: 2 Servings

Ingredients:

½ teaspoon Grated lemon rind
¼ teaspoon Coarsely ground pepper
⅛ teaspoon Salt
12 ounce Beef tenderloin steaks,1-inch thick, (two steaks)
Vegetable cooking spray
1 cub Sliced fresh shiitakemushroom caps
2 Cloves garlic, minced
3 tablespoon Blended Scotch whiskey
1 tablespoon Lemon juice
¼ teaspoon Dried thyme
¼ teaspoon Beef-flavored bouillongranules
2 tablespoon Sliced green onions

Preparation:

Combine first 3 ingredients, and rub evenly over both sides of steaks.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add steaks, and cook for 5 minutes on each side or until desired degree of doneness. Remove from skillet; set aside, and keep warm.

Wipe skillet with a paper towel.

Recoat skillet with cooking spray; place over medium heat until hot. Add the mushrooms and garlic; saute 3 minutes.

Combine whiskey and next 3 ingredients; add to skillet, and cook until thoroughly heated. Yield: 2 servings.

Per serving: 546 Calories; 39g Fat (71% calories from fat); 31g Protein; 4g Carbohydrate; 120mg Cholesterol; 221mg Sodium

NOTES : To serve, spoon sauce over steaks, and sprinkle with green onions.

Recipe by: Cooking Light, Nov/Dec 1994, page 184

Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.

Whiskey Treats (Pareve)

Servings: 1 Servings
Source: National Council of Jewish Women, cookbook (Canada)

Ingredients:

½ pound Vanilla wafers rolled fine
1 cub Finely chopped nuts
3 tablespoon Cocoa
3 tablespoon Light syrup
3 Jiggers whiskey (hic)

Preparation:

Mix all ingredients together. Let stand 15 minutes covered. make into balls the size of marbles . Roll in 1 cup powdered sugar. If these are placed in a sealed jar, they can keep indefinitely.

Posted to JEWISH-FOOD digest V97 #058 by alotzkar@direct.ca (Al) on Jan 18, 1904.

Whiskey-Soaked Raisin Bread Pudding

Servings: 10 Servings

Ingredients:

RAISINS:
1 ½ cub Raisins
½ cub Sour mash whiskey

BUTTERY BUN DOUGH:
2 tablespoon Sugar
½ cub Warm water
2 tablespoon Active dry yeast
5 large Eggs
4 ½ cub Flour
1 teaspoon Salt
1 cub Unsalted butter; softened
2 teaspoon Unsalted butter; melted
1 tablespoon Whole milk

CUSTARD:
1 cub Sugar
4 large Eggs
2 cub Half and half
½ teaspoon Pure vanilla extract
1 teaspoon Ground cinnamon
2 cub Toasted walnuts; choppedinto ¼-inch pieces (see

JACK'S HONEY-RAISIN SAUCE:
-note)
2 cub Raisins
1 cub Sour Mash Whiskey
½ cub Honey

Preparation:

To prepare raisins, combine raisins and whiskey in plastic container with tight-fitting lid. Allow to stand at room temperature 6 hours or overnight.

To prepare buttery bun dough, dissolve sugar in warm water in bowl of electric mixer. Add yeast and stir gently to dissolve. Allow mixture to stand 3 minutes.

Attach mixing bowl to mixer fitted with paddle. Add 4 eggs on top of mixture, then add 4 cups flour and salt. Mix on low speed 1 minute. Remove paddle and replace with dough hook. Mix on medium-low until smooth ball of dough forms, about 3 minutes.

On medium speed, mix in butter, 1 tablespoon at a time, being certain each tablespoon is incorporated before adding next. If dough creeps up dough hook, stop mixer and pull dough off hook and place back into bowl. Remove bowl and dough hook. Cover bowl with plastic wrap and refrigerate 1 hour.

Remove bowl from refrigerator and replace plastic wrap with clean cotton towel. Place dough in warm place to rise until doubled in volume, about 1 hour. Punch down dough and transfer to pie plate. Tightly cover with plastic wrap and freeze 15 minutes.

Lightly coat a 9-by-5-by-3-inch loaf pan with 1 teaspoon melted butter.
Set aside.

Remove dough from freezer. Using hands, flatten dough to an 8-by-10-inch rectangle on lightly floured surface, using remaining flour as necessary.
Starting from one end, roll dough into tight spiral to form 8-inch-long loaf. Place in buttered pan. Whisk remaining egg with milk and lightly brush top with egg wash.

Bake at 325 degrees on center rack 40 minutes. Remove from oven. Allow to cool 15 minutes before removing from pan. Cool to room temperature. Using serrated knife, cut loaf into 1-inch-thick slices. Cut slices into 1-inch cubes (leave crusts on). Cover with plastic wrap and refrigerate. Lightly coat a 9-by-5-by-3-inch loaf pan with remaining melted butter. Line bottom and long sides of pan with 8-by-12-inch parchment paper. Set aside.

To prepare custard, lightly whisk sugar and eggs in 5-quart bowl. Whisk in half and half. vanilla and cinnamon. Stir in whiskey-soaked raisins. Add bread cubes and walnuts. Use hands to gently. but thoroughly, toss ingredients. Transfer mixture to loaf pan, handful at a time, gently pressing bread into corners of pan. Pour any remaining custard on top. Bake on center rack at 325 degrees 1-½ hours or until internal temperature of pudding reaches 140 degrees. Remove from oven and keep in pan 1 hour before slicing and serving.

Meanwhile, prepare sauce by heating raisins and whiskey, in 1-½ quart saucepan over medium heat. Bring to boil. Reduce heat and simmer 20 minutes. Remove from heat. Stir in honey. Keep sauce warm in double boiler until ready to serve or cool in ice water bath to 40 degrees and refrigerate until needed.

To serve, remove pudding from pan. Using serrated slicer, cut into ten ¾-inch-thick slices. Top each with 2 tablespoons sauce. Makes 10 servings.

Note: To toast walnuts, place on baking sheet and toast at 325 degrees 12 to 14 minutes.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whiskey-Sour Popcorn Balls

Servings: 6 Servings

Ingredients:

2 quart Popped popcron

Preparation:

Approximately ½ cup dry whiskey sour mix (2 packets of individual drink mix ½ cup sugar ¼ tsp salt ¼ cup light corn syrup ½ cup water ½ tsp vinegar

Preheat oven to 250. Place popcorn in a large 4 inch deep buttered baking pan. Keep warm in over. Combine other ingredients in a large saucepan.
Cook until mixture reaches 250 on a candy thermometer. Remove popcorn from oven. Pour syrup mixture over popcorn. Mix well.

Whisky and Apple Jelly

Servings: 4 Servings

Ingredients:

6 pound Cooking apples
Granulated sugar
Water
Whisky

Preparation:

Wash the apples, cut away any bad bits and quarter them. Place in a large preserving pan and just cover with water. Boil until cluite soft but not pulpy. Put into a jelly bag and allow to drip overnight. Do not try to hur ry the dripping process or the jelly will be cloudy. Measure the juice and allow one pound of sugar to each pint of liquid. Put t:he juice and sugar into the pan and stir over a moderate heat until the sugar dissolves. Bring to the boil, stirring continu- ously, skimming off the scum fi~om time to time. To test if the ;jelly will set drop a little on to a cold plate. When setting point is reached, remove from the heat and allow to rest for a few mlnutes. Add about a tablespoonful of whisky to the juice (ciuantity according to taste). Pour immediately into warm jars and seal. Do not use for at least 3 months.

>From the booklet Scottish Teatime Recipes Typed By Ray Watson Posted to MM-Recipes Digest V4 #257 by SVQF34B@prodigy.com ( L M SMITH) on Sep 27, 1997

Whisky Fudge Cake

Servings: 1 Servings

Ingredients:

5 cub Plain flour
4 teaspoon Baking powder
1 ¼ kg Plain chocolate cut in small
Chunks
750 g Unsalted butter at room temp
5 cub Caster sugar
16 Eggs separated
1 ¼ cub Whisky slightly warmed
4 teaspoon Vanilla extract
TO SERVE:
Icing sugar
Clotted cream

Preparation:

Preheat the oven to 180c. Line 2x20cm springorm pans with baking paper, then butter and flour the paper. Sift together the flour and baking powder.
Then melt the chocolate in a bowl over simmering water and set aside in a warm place. Beat the butter until white and creamy, then gradually add 4 cups of the caster sugar and continue beating until the mixture is fluffy.
Beat in the egg yolks one at a time, then add the whisky and vanilla. Stir in the melted chocolate, then fold in half of the sifted flour, mix well, then fold in the remaining flour. Beat the eggwhites until soft peaks form, then gradually add the remaining cup of sugar and beat until the mixture is shiny and forms stiff peaks. Stir in a little of the chocolate mixture, then fold in the remainder. Pour the mixture into the springform pans and bake in the oven for 1 hour.
Remove from the oven, turn the cakes out immediately onto a cake rack and set aside to cool. To serve: cut the cakes into wedges and place on each serving plate. Serve with clotted cream. Typed for you by Sherree Johansson.

Whisky Sauce

Servings: 1 Servings

Ingredients:

1 cub Sugar
1 cub Whipping cream
dash Ground cinnamon
1 ½ teaspoon Cornstarch
2 tablespoon Cold water
1 tablespoon Bourbon
1 tablespoon Unsalted butter, cut intopieces

Preparation:

Slowly heat the sugar, cream & cinnamon in a heavy saucepan, stirring often, until mixture just starts to boil. remove the pan from heat.
Dissolve the cornstarch in the water & stir into the hot cream mixture.
Cook & stir until thickened, about 1 min. Add bourbon & slowly beat in the butter to finish sauce. Serve over pudding.

Whisky Slush

Servings: 1 Servings

Ingredients:

7 cub Water
2 cub Brewed tea
1 can (12 oz) orange juiceconcentrate
1 can (6 oz) frozen lemonade
1 cub Sugar
1 cub Whisky

Preparation:

Mix all ingredients and freeze.

Posted to FOODWINE Digest by Lori Kuehl <lkuehl@JUNO.COM> on Sep 13, 1997

Whisky Truffles

Servings: 50 Servings

Ingredients:

1 ½ pound Good quality plain chocolate
10 ounce (fl) double cream
1 small Glass whisky (originalrecipe says use malt whiskybut I just cannot bringmyself to do this; I use'Famous Grouse')

Preparation:

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (collection)

Date: Tue, 27 Jul 93 13:15:48 +0200

From: zlsiimw@info.manchester-computing-centre.ac.uk (Mark Whidby) I don't know much about ingredient quantities but I should point out that the ingredients are in British measures.

Bring cream to the boil. Remove from heat and add half the chocolate (broken up). Stir gently until chocolate melted and thouroughly mixed. Add the whisky and stir until well mixed in.

Transfer mixture to a metal bowl (I don't bother with this and just keep it all in the original saucepan) and place in a bowl of iced water. Beat with a wooden spoon until cool and thick.

Transfer mixture into piping bag and pipe into 2.5 cm rounds on sheet of greasproof paper. Place in fridge to firm up.

Remove from fridge and roll into balls (original recipe suggests dusting hands with icing sugar to prevent sticking but it doesn't seem to work).
This is incredibly messy. Make sure you have a bowlful of hot water to plunge your hands into afterwards or else you'll end up with chocolate covered taps.

Keep balls on greaseproof paper and chill in fridge again until firm. I actually put mine in freezer section for about ½ hour.

Melt the remaining chocolate. Try to do this with as little heat as possible or else the balls will rapidly disintegrate with the heat. Using small forks dip each ball into melted chocolate and cover thouroughly. Do each ball as fast as possible. The original recipe suggested rolling each ball in cocoa while the chocolate is still molten but I reckon this will cause ball breakdown due to the extra handling involved.

Eating and storage: It is suggested that they improve if you keep them for a few days before eating. It is extremely difficult to verify this. In any case, keep in an airtight container in the fridge with a padlock on.

REC.FOOD.RECIPES ARCHIVES

/CANDY

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Whispering Statue Sherbet

Servings: 6 Servings

Ingredients:

6 Orange; (8 Oz) Drinks
1 Can; (8 ¼ Oz) CrushedPineapple
1 Can; (14 Oz) SweetenedCondensed Milk
1 Can; (6 Oz) ConcentratedOrange Juice

Preparation:

In a pitcher, mix together the orange drinks, pineapple, condensed milk and orange juice. Remove the dividers from empty ice trays. Pour the mixture into the trays and put in refrigerator. To prevent the mixture from seperating, stir at 10-minute intervals until freezing begins. Note-If you don't have any of the "old fashioned" ice trays that this recipe calls for, you can use any small shallow pan.

Detective notes; Nancy likes to serve this on ice cream cones, or as a combination with vanilla ice cream!

This recipe comes from; "The Nancy Drew Cookbook" Author Carolyn Keene Published by Grosset & Dunlap in 1973 ISBN: 0-448-02856-5

Recipe by: "The Nancy Drew Cookbook" by Carolyn Keene

Posted to recipelu-digest by PLK1028@aol.com on Feb 6, 1998

White Almond Bark Fantasy Fudge

Servings: 1 Servings

Ingredients:

2 cub Sugar
¾ cub Sour cream
½ cub Margarine
12 ounce Almond bark, coarsely--chopped (6 squares)
1 Jar (7oz) marshmallow creme
¾ cub Chopped walnuts or pecans
¾ cub Chopped diced apricots,
Optional

Preparation:

Combine sugar, sour cream and margarine in heavy 2 ½ to 3 quart saucepan, bring to full rolling boil, stirring constantly. Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234. Stir constantly to prevent scorching. Remove from heat, stir in remaining ingredients, beat until well blended. Pour in greased 9x13 inch pan. Cool at room temperature, cut in squares. Note: I didn't chop the almond bark I put it in the microwave for about 5 minutes to slightly melt it.
Posted to MM-Recipes Digest V4 #309 by Ethel Snyder <essie@abelink.com> on Nov 28, 1997

White Almond Fudge

Servings: 1 Lb

Ingredients:

3 ounce Pkg. cream cheese
2 ½ cub Sifted confectioners sugar
½ teaspoon Almond extract
½ cub Chopped almonds
⅛ teaspoon Salt

Preparation:

Beat cream cheese until smooth & soft with electric mixer set at cream (or beat with a spoon). Then slowly blend in remaining ingredients. Press into a buttered 9x5x3" loaf pan. Chill until firm, then cut in 21 pieces. Makes about 1 pound.

Variation: Coconut White Fudge - Substitute ½ c. flaked or cookie coconut for almonds. Makes 21 pieces.

I'm sure you could leave out the almonds and use vanilla instead of almond extract to make Vanilla Fudge, but I doubt it would turn out white. Walt MM Posted to MM-Recipes Digest V3 #287

Date: Sun, 20 Oct 96 14:40:25 UT

From: "Deborah Kühnen" <DEBKUHNEN@msn.com>

White and Dark Chocolate Dogwood Bark (Marcel Desaulniers)

Servings: 1 Servings

Ingredients:

3 cub Pecan halves
6 ounce White chocolate; choppedinto ¼-inch pieces
12 ounce Semisweet chocolate; choppedinto ¼-inch pieces

Preparation:

Preheat the oven to 325 degrees . Toast the pecans on a baking sheet in the preheated oven for 8 minutes. remove the nuts from the oven and set aside to cool at room temperature until needed. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer the melted chocolate to a 1-quart bowl and set aside.
Thoroughly wash and dry the top half of the double boiler. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 6 minutes. Transfer the melted chocolate to a 4-quart bowl. Allow the chocolate to stand at room temperature for 5 minutes before proceeding. Add the pecans to the bowl of melted semisweet chocolate. Use a rubber spatula to fold in the pecans until combined. Pour the chocolate pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread evenly. drizzle the white chocolate, one tablespoon at a time, over the entire surface of the chocolate pecan mixture. Use a rubber spatula to spread and blend the white chocolate into the surface of the chocolate pecan mixture creating a marbleized effect (be careful not to overblend which would diminish the marbleized effect). Allow the mixture to cool at room temperature for 30 minutes. Cover the baking sheet with plastic wrap and refrigerate until the bark is hard, about 1 hour. Remove the baking sheet from the refrigerator and transfer the bark to a cutting board. Use a cooks knife to cut the bark into irregular pieces. Refrigerate in a tightly sealed plastic container until ready to use.
Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A24

Posted to MC-Recipe Digest V1 #311

Date: Sat, 23 Nov 1996 22:29:17 -0600

From: Jackie Bordelon <jbord@premier.net>

White and Green Bean Soup

Servings: 6 Servings

Ingredients:

1 ½ cub Dried white beans, GreatNorthern, navy, or babylima
6 cub Water
3 Cloves garlic, chopped
2 teaspoon Salt
4 cub Beef broth
¼ teaspoon Freshly ground black pepper
1 teaspoon Rosemary, crumbled
2 cub Fresh green beans (about ¾lb), cut on the
Diagonal in 1-inch pieces
1 tablespoon Butter
Juice of ½ lemon

Preparation:

Wash and pick over the dried beans. Put them into a large saucepan or kettle with the water and bring to a boil. Remove from the heat, cover, and allow to stand for 1 hour.

Return to the heat and bring to a boil again. Reduce heat and simmer, partially covered, for ½ hour. Using a heavy fork, mash the garlic with the salt until no large chunks remain. Add to the saucepan with the beans.
Add the broth, pepper, and rosemary.

Simmer, partially covered, until beans are tender. This can take 15 minutes or as long as 1 hour; timing for beans is hard to predict - keep checking.

Soup can be made ahead to this point, and refrigerated or frozen after thorough cooling.

Cook the green beans uncovered in 2 uarts of boiling salted water until they are tender-crisp and bright green. Drain and add to the soup when the white beans are tender but not mushy. If green beans are not to be added right away, rinse in cold water to retain color. Stir in the butter and lemon. Serve at once, while green beans are still bright.

Note: If you want some of the soup pureed, do it before adding the green beans - the color will be better.

Serves 6 to 8.

From: MAIN COURSE SOUPS & STEWS by Dorothy Ivens ISBN0-06-015131-5. Harper & Row, New York. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92

White and Wild Rice Casserole

Servings: 8 Servings

Ingredients:

2 cub Cooked chicken; cut up
2 cub Cooked long grain white &wild rice (Uncle Ben's)
¼ cub Chopped green pepper
1 can Cream of mushroom soup
½ can Chicken broth or milk
Salt & pepper

Preparation:

Mix ingredients. Bake in 350 oven in a 2-quart baking dish for 30 minutes.
Serves 8-10.

MRS GLENN H. (IRENE) PACK

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White and Wild Rice Stuffing

Servings: 1 Servings

Ingredients:

¼ pound Chopped mushrooms
¼ cub Butter
1 package (6 oz) white and wild ricemix
2 ½ cub Boiling water
Seasoning packet
1/3 cub Chopped parsley
¼ cub Pine nuts

Preparation:

Here are a couple of late entries to the stuffing sweepstakes, which I found while going through my friend's cookbook, "Tested & Tasted by Me," by Sonja Appleton. In 1987, Sonja retired from her career in the operating room at Scripps Memorial Hospital in La Jolla, CA. Her colleagues were distraught to think she would no longer be bringing her wonderful cookies and casseroles to the departmental potlucks. I helped her put a little cookbook together. Ten years ago I had never even heard of a recipe management program, and I typed hundreds of her recipes clipped from newspapers, package labels, friends' notes and whatever, into an archaic computer using Pagemaker 1.0!

Sauté ¼ lb chopped mushrooms in ¼ cup butter in a large saucepan. Add one 6 oz pkg. white and wild rice mix; sauté 2 minutes. Blend in 2-½ cups boiling water and seasoning packet. Cover and simmer 25 minutes. Stir in 1/3 cup chopped parsley and ¼ cup pine nuts. Stuff neck cavity. Close cavity with skewers. To serve: Spoon stuffing onto heated serving platter.
Pipe edge with mashed sweet potatoes.

Posted to Bakery-Shoppe Digest V1 #400 by Terry Van Kirk <tvankirk@pacbell.net> on Nov 19, 1997

White and Wild Rice Stuffing

Servings: 1 Servings

Ingredients:

¼ cub (½ stick) butter ormargarine
1 ½ cub Uncooked wild rice, rinsed
½ cub Chopped celery
5 ½ cub Water
1 13-¾ or 14-oz canchicken broth
1 Bay leaf
1 teaspoon Salt
1 teaspoon Dried oregano leaves
¼ teaspoon Ground black pepper
1 ½ cub Uncooked long-grainwhite rice
1 cub Chopped, unpeeled redapple
½ cub Chopped green onions

Preparation:

1. In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Saute until lightly browned. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook over low heat 25 minutes.

2. Stir white rice into wild rice; cook, covered, until rice is tender- about 20 minutes longer. Fold in appie and green onions.

3. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey. Or spoon into greased 2 ½-quart casserole; cover and bake at 325'F about 20 minutes or until apples are tender.

MAKES ENOUGH FOR 12 TO 14 lb TURKEY

Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>

White and Wild Rice Stuffing - Country Living Holidays

Servings: 1 Servings

Ingredients:

¼ cub (½ stick) butter ormargarine
1 ½ cub Uncooked wild rice, rinsed
½ cub Chopped celery
5 ½ cub Water
1 13-¾ or 14-oz canchicken broth
1 Bay leaf
1 teaspoon Salt
1 teaspoon Dried oregano leaves
¼ teaspoon Ground black pepper
1 ½ cub Uncooked long-grainwhite rice
1 cub Chopped, unpeeled redapple
½ cub Chopped green onions

Preparation:

1. In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Saute until lightly browned. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook over low heat 25 minutes.

2. Stir white rice into wild rice; cook, covered, until rice is tender- about 20 minutes longer. Fold in appie and green onions.

3. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey. Or spoon into greased 2 ½-quart casserole; cover and bake at 325'F about 20 minutes or until apples are tender.

MAKES ENOUGH FOR 12 TO 14 lb TURKEY

Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #289 by "John Weber" <hdbrer@ibm.net> on Nov 04, 97

White Asparagus in Ham Sauce

Servings: 4 Servings

Ingredients:

LISA CRAWLEY TSPN00B-----
2 can White Asparagus 14 ½ oz
Ea
2 tablespoon Butter
2 tablespoon Flour
½ cub Reserved Cooking liquid from
Asparagus
½ cub Milk
4 ounce Cooked Lean Ham --
Julienned
⅛ teaspoon Nutmeg
¼ teaspoon Salt

Preparation:

Drain asparagus; reserve ½ c liquid. Heat butter in saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk; stir constantly over low heat until sauce thickens and bubbles. Add ham and seasonings. Gently stir in asparagus; heat through, do not boil. Serve in preheated serving dish.

Recipe By :

From: Robielynn@aol.Com Date: Sat, 14 Jan 1995 17:29:55 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

White Asparagus in White Sauce

Servings: 4 Servings

Ingredients:

29 ounce White asparagus; (2 cans)
2 tablespoon Margarine
2 tablespoon Unbleached flour
½ cub ;asparagus liquid
½ cub Milk
4 ounce Ham;cut into julienne strips
⅛ teaspoon Nutmeg; freshly grated
¼ teaspoon Salt

Preparation:

Drain asparagus spears, reserving ½ cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk.
Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.

White Asparagus with Brown Butter

Servings: 4 Servings

Ingredients:

3 pound White asparagus
2 quart Boiling water mixed with
4 teaspoon Salt
½ cub Unsalted butter
2/3 cub Fine,soft white bread crumbs
½ teaspoon Freshly ground black pepper

Preparation:

SNAP OFF THE WOODY ENDS of the asparagus and discard them or save them to make soup. Using a vegetable peeler, peel the asparagus spears. Lay them flat in a large skillet, pour in the boiling salted water, set the pan over moderate heat, cover it, and cook the asparagus for about 5 minutes, just until they are tender, but still crisp. Meanwhile, lightly brown the butter in a medium skillet over moderate heat. Add the bread crumbs and pepper and lightly toss them to mix. Reduce the heat under the skillet to low, to keep the crumbs warm. The instant the asparagus are done, drain them well, then return them to the skillet and shake them over moderate heat for 30 seconds or so to dry up any excess moisture. Transfer the asparagus to a small heated platter, then artfully arrange the crumb mixture on top.

White Barbecue Sauce

Servings: 1 Servings

Ingredients:

1 cub Mayonnaise
1 teaspoon Coarsely ground pepper
3 tablespoon Vinegar

Preparation:

Combine all ingredients, stirring well. Use as a basting sauce for grilled chicken. Yield: 1 cup.
Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 26, 1998

White Bar-B-Que Sauce

Servings: 1 Servings

Ingredients:

6 tablespoon Mayonnaise
3 tablespoon Honey
1 teaspoon Salt
1 teaspoon Black pepper
2 tablespoon Lemon juice
3 tablespoon White wine vinegar

Preparation:

Whick ingredients together until smooth. Brush on chicken near the end on broiling or baking.

Posted to MC-Recipe Digest V1 #154

Date: Mon, 15 Jul 1996 15:04:45 -0300

From: Calvin Deiterich <cedeiter@epix.net>

Recipe By : The Pennsylvania State Beekeepers Association

White Bbq Sauce

Servings: 1 Servings

Ingredients:

1 quart Mayonnaise (fat free doesn'twork well)
1/3 cub Lemon juice
1/3 cub White vinegar
Salt
Pepper

Preparation:

Mix together. Add more lemon juice or vinegar, depending on your personal preference.

Posted to FOODWINE Digest 09 Oct 96

From: Jackie Burgen <JACKIE@LISSRV.HIS.UAB.EDU>

Date: Wed, 9 Oct 1996 10:44:18 CST

White Bbq Sauce

Servings: 1 Servings

Ingredients:

1 ½ cub Reduced calorie-fatmayonnaise
½ cub Water
¼ cub White wine vinegar
¼ cub Lemon juice
2 tablespoon Sugar
2 tablespoon Fresh ground pepper
2 tablespoon White wine Worcestershiresauce

Preparation:

Date: Mon, 24 Jun 1996 12:09:22 UT

From: Marg Simpson <Annabel_Lee@MSN.COM>
I'm overwhelmed by the wonderful recipes I've seen so far (yes, I'm new).
I've returned from a visit to Alabama with an unusual white BBQ Sauce that's marvelous for chicken. I hope all will enjoy:

Combine all ingredients in a large bowl; stir with a wire whisk to blend thoroughly. Use half for basting and half as a condiment. Makes a good marinade also.

EAT-L DIGEST 23 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bean and Angel Hair Pasta Soup

Servings: 8 Servings

Ingredients:

1 ½ cub Great northern beans --
Washed
2 teaspoon Olive oil
1 large Onion -- chopped
2 Garlic cloves -- chopped
7 cub Chicken bouillon
1 cub Water
1 Ham hocks
2 large Carrots -- sliced
2 large Celery stalks -- sliced
½ cub Parsley sprigs -- chopped
2 large Bay leaves
1 ½ teaspoon Dried basil
1 teaspoon Dried marjoram
½ teaspoon Dried thyme
½ teaspoon Dried oregano
dash Cayenne pepper
¼ teaspoon Black pepper
2 ¼ cub Angel hair pasta -- * see
Note
1 can Tomato sauce
Salt

Preparation:

Place beans in a large Dutch oven or soup pot. Cover with 2 inches of water and bring to a boil over high heat. Lower heat and boil 2 minutes.
Remove pot from heat, cover, and let beans stand 1 hour. Drain beans in a colander, discarding water.

In the same pot, combine olive oil, garlic, onions and 3 tablespoons of chicken bouillon. Cook over medium heat, stirring frequently, until onion is soft (5-6 minutes). If liquid begins to evaporate, add a little more bouillon. Return beans to pot. Add water, ham hock, carrots, celery, parsley, bay leaves, basil, marjoram, thyme, oregano, cayenne pepper,

Recipe By : Skinny Soups

White Bean and Herb Dip

Servings: 1 Servings

Ingredients:

1 can Cannellini beans; (16 ozs)OR 1 ¾ cups cooked whitebeans
Finely grated rind one lemon
2 tablespoon Lemon juice; (2 to 3)
1 tablespoon Extra-virgin olive oil
2 cl Garlic; minced
¼ teaspoon Fine sea salt
Freshly ground black pepper
2 tablespoon Water; (2 to 3)
¼ cub Fresh minced herbs
Like parsley/basil ororegano

Preparation:

Recipe by: San Diego Union-Tribune If using canned beans, drain and rinse in cool water. Combine all ingredients except water and herbs in a blender or food processor until smooth. With motor running, gradually add water until a smooth, light consistency is reached.

Dip can be made a day in advance, covered and refrigerated. Bring to room temperature and stir in the herbs right before serving with fennel sticks, endive leaves and slices of red and green pepper. 8 servings. Per serving:
55 calories, 2 g fat, 0 mg cholesterol, 160 mg sodium. jmerrill@prodigy.com Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 7, 1998

White Bean and Herb Sandwich

Servings: 4 Servings

Ingredients:

1 cub White Beans; drained
2 tablespoon Fresh Parsley; chopped
1 tablespoon Chives; snipped
1 teaspoon Dill
¼ teaspoon Salt
⅛ teaspoon Pepper
2 ounce Nonfat Cream Cheese
1 Cucumber; peeled and sliced
Lettuce; or sprouts
Bread

Preparation:

From: "P.Schilling" <paulsbluff@centuryinter.net>

Date: Wed, 10 Jul 1996 18:05:36 -0400
Recipe By: Vegetarian Times

Combine first 8 ingredients in a food processor and process until smooth.
Taste for seasonings and add more herbs or lemon juice if necessary. Spread mixture on 4 slices of bread. Cover remaining 4 slices with layer of slightly overlapping cucumber slices. Top with lettuce or sprouts. Grams of fat/serving: 0.6

Hummus makes a great filling too, though the garlic keeps me from taking it to lunch. I work closely with people and feel like I am one big clove of garlic!

fatfree digest V96 #191

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bean and Herb Sandwich Spread

Servings: 4 Servings

Ingredients:

1 cub Cooked and drained white
Beans
2 tablespoon Chopped fresh parsley
1 tablespoon Snipped chives
1 tablespoon Chopped fresh dill (or 1
teaspoon Dried dill)
¼ teaspoon Salt (can eliminate this if
Using canned beans)
⅛ teaspoon Pepper
2 ounce Non fat cream cheese
1 tablespoon Fresh lemon juice
8 slice Favorite bread (recipe
Recommends dark rye)
1 Cucumber, peeled and thinly
Sliced
Lettuce
Sprouts

Preparation:

Combine first 8 ingredients in a food processor and process until smooth.
Taste for seasonings and add more herbs or lemon juice if necessary. Spread mixture on bread, top with cucumber, lettuce and sprouts. Put sandwiches together and slice.

From my "Best of Vegetarian Times" collection.

Posted by Posted by Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the Fatfree Digest [Volume 11 Issue 26], Oct. 26, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

White Bean and Lamb Soup

Servings: 10 Servings

Ingredients:

SOUP:
2 tablespoon Light-tasting olive oil
1 cub Chopped celery
1 cub Chopped onion
2 teaspoon Minced garlic
2 teaspoon Dried sage
6 cub Chicken stock or broth
2 cub Water
1 pound Lamb shanks
1 pound Dried navy beans
2 teaspoon Fresh lemon juice
Salt
Freshly ground pepper

GARNISH:
3 large Plum tomatoes; shells only, cut into ¼-in dice
¼ cub Fresh basil leaves cut into fine julienne

Preparation:

HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and sage. Cook until onion is softened, about 5 minutes. Add stock or broth and water.
Bring to a boil. Add lamb and beans. Bring to boil again. Simmer, covered, 2 hours, stirring occasionally. Use slotted spoon to remove lamb. When cool enough to handle, remove meat from bone. Cut meat into 1/3-inch dice. Puree 2 cups beans with 1 cup soup liquid until smooth. Return meat and pureed mixture to pot. Stir well to combine. Add lemon juice and season to taste with salt and pepper. Can be made ahead and refrigerated as long as 3 days or frozen. Reheat gently, thinning with water as needed. Adjust seasoning and lemon juice. To serve, garnish with tomato and basil.

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

White Bean and Mushroom Ragout-Martha Stewart Living

Servings: 4 Servings

Ingredients:

½ pound Assorted wild mushrooms,such as chanterellesand cremini
1 tablespoon Olive oil
2 Cloves garlic, peeledand thinly sliced
Salt & freshly ground pepper
½ cub White wine
1 can (16-oz) cannellini beans,drained and rinsed
¼ cub Water

Preparation:

1. Carefully brush mushrooms with a mushroom brush or towel to remove dirt.
Cut larger mushrooms in half or into ½-inch slices; keep smaller mushrooms whole.

2. In a large skillet, heat olive oil over medium heat. Add mushrooms, garlic, and salt and pepper to taste. Cook for 3 minutes, until mushrooms are lightly browned. Add wine, beans, and water; cook for 3 minutes more, until mushrooms are soft and beans are heated through, Adjust seasonings and keep warm until ready to serve.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@doitnow.com> on Feb 4, 1997.

White Bean and Potato Pie

Servings: 1 Servings

Ingredients:

2 cub Dried navy beans
5 cub Water
4 Garlic cloves, peeled
9 tablespoon Olive oil
2 ½ teaspoon Salt
2 medium Onions, peeled and thinlysliced
½ pound Russet potatoes, peeled anddiced
1 tablespoon Tomato paste
¼ teaspoon Red pepper flakes
Freshly ground black pepper
1 tablespoon Fine dry bread crumbs
½ cub Freshly grated Parmesancheese
3 Eggs, lightly beaten
1 tablespoon Minced parsley

Preparation:

Place the beans in a stockpot with the water, garlic cloves, 2 tablespoons of the oil, and 1 teaspoon of the salt. Bring to a boil and simmer, uncovered, for 1 hour, or until the water has been absorbed. Transfer the beans and garlic to the bowl or a food processor fitted with the metal blade and puree them.

While the beans are simmering, heat 6 tablespoons of the olive oil in a medium skillet. Add the onions and potatoes and cook over medium-low heat for 12 to 15 minutes, until the onions are golden and the potato tender.
Stir in the tomato paste and pepper flakes. Season with black pepper and 1 teaspoon of the salt.

Lightly grease a 10-inch pie plate. Sprinkle it with bread crumbs. Preheat the oven to 350 degrees F.

Transfer the pureed beans to a bowl. Stir in the Parmesan cheese, the remaining ½ teaspoon salt, and the remaining 1 tablespoon of olive oil.
Beat in the eggs. Scrape the mixture into the pie plate, smoothing the surface with a spatula.

Cover the beans with the onion and potato mixture, spreading it evenly over the top. Bake the pie for 35 to 40 minutes, until puffed and golden. Remove from the oven and sprinkle with the minced parsley. Serve warm.

Yield: 8 servings
NOTES : (Recipe courtesy of Gourmet Magazine)

Recipe by: Cooking LIve Show #CL8793

Posted to MC-Recipe Digest V1 #370, by Angele Freeman <jfreeman@netusa1.net> on Sun, 12 Jan 1997.

White Bean and Red Pepper Spread

Servings: 8 Servings

Ingredients:

16 ounce White beans; 1 ½ cupscooked
1/3 cub Red peppers; roasted
1 Clove garlic; minced
2 tablespoon Fresh lemon juice; up to 3
2 tablespoon Fresh parsley; chopped
Salt and pepper to taste

Preparation:

1. Combine beans, red pepper, garlic and lemon juice in a food processor.

2. Blend until smooth.

3. Stir in parsley, salt and pepper.

Variations: Use roasted garlic. Substitute basil or dill for parsley.

>From the Recipe Files of RecipeLu

Recipe by: Low Fat Moosewood Cookbook

Posted to TNT Recipes Digest by RecipeLu <recipelu@geocities.com> on Mar 25, 1998

White Bean and Sausage Rigatoni

Servings: 4 Servings

Ingredients:

8 ounce Rigatoni (5 cups)
8 ounce Fully cooked turkey kielbasa
½ package Of a 10 oz pk frozen chopped
.spinach, thawed
2 can 14.5 oz ea stewed tomatoes
1 can 15 oz great northern beans,
.rinsed and drained
3 ounce Tomato paste
¼ cub Red wine or chicken broth
1 ½ teaspoon Italian seasonings
¼ cub Shredded parmesan cheese

Preparation:

In a large saucepan, according to instructions, cook pasta. Drain and return to the pan. Bias-slice kielbasa. Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into a 2 quart casserole dish. Sprinkle with parmesan cheese. Bake, uncovered, in a 375F oven 25-30 minutes, or until hot and bubbly.

White Bean and Savory Cabbage Soup

Servings: 1 Servings

Ingredients:

1 ½ cub Dried cannellini beansrinsed & picked over; Soakbeans the night before.
2 tablespoon Butter
2 medium Leeks; (white & green)rinsed-thinly sliced
½ small Savory cabbage thinly sliced
1 Bay leaf
6 cub Vegetable stock or cannedbroth
¼ cub Heavy cream
¼ cub Chopped parsley
1 teaspoon Chopped fresh tarragon
½ teaspoon Salt
½ teaspoon Pepper

Preparation:

Place beans in large bowl and add water to cover by 2 inches. Let stand overnight. Drain and rinse beans before using. In large soup pot, melt butter over medium-high heat. Add leeks and cook,stirring occasionally,until softened,about 2 minutes. Stir in cabbage and continue cooking until cabbage is wilted. This will be about 8 minutes. Add beans,bay leaf, and vegetable stock. Reduce heat to low and simmer until beans are tender, about 1 hour. Stir in cream, parsley,tarragon,salt and pepper,simmer to heat through,5 minutes longer, and serve. Serves 8.

Note: A very good soup for the Lent Season. It really is filling.

Posted to recipelu-digest by Alice Poe <afpoe@swbell.net> on Mar 13, 1998

White Bean and Smoked Turkey Casserole

Servings: 1 Servings

Ingredients:

2 can (19oz) white kidney beans;reserve 1 cup liquid
3 tablespoon Vegetable oil
1 large Onion; chopped
1 teaspoon Garlic; minced
12 ounce Smoked turkey; cut in thinstrips
1/3 cub Dry white wine
1 tablespoon Tomato paste
1 teaspoon Dried thyme
1 Bay leaf; broken in half
½ teaspoon Pepper

Preparation:

Recipe By : The Little Mountain Bean Bible Cookbook http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html

Heat oil in heavy 1 ½ to 2 qt. stovetop casserole. Add onion and garlic and cook over medium heat until golden. Stir in turkey. Add wine and cook over high heat until it evaporates. Add remaining ingredients and liquid from beans. Stir gently to blend. Bring to boil, reduce heat to low, cover and simmer 20 minutes, adding a little water if mixture becomes dry, until hot and flavors have blended. Discard bay leaf.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18, 1998

White Bean and Sun-Dried Tomato Risotto

Servings: 4 Servings

Ingredients:

12 small Sun-dried tomatoes; soakedin water
2 tablespoon Butter or margarine
1 medium Red onion; finely chopped
2 Cloves garlic; minced
2 cub Arborio rice
4 cub Water
½ teaspoon Paprika; sweet
¼ teaspoon Salt and pepper; each
1 ½ cub White beans; cannellini, orbaby lima beans, drained
1 cub Fresh spinach; packed,chopped
4 tablespoon Grated Parmesan cheese; (4to 8)

Preparation:

Soak the tomatoes in water to cover for 1 hour. Drain and discard the liquid. Coarsely chop the tomatoes.

In a large saucepan, melt the butter and add the onion and garlic. Saute for 3 to 4 minutes; add the tomatoes. Saute for 2 minutes more. Add the rice, 2 cups of the water, and the seasonings; simmer uncovered for about 10 minutes, purring frequently. Stir in the remaining 2 cups water, beans and spinach and cook for 8 to 10 minutes more, continuing to stir, until the dish is creamy.

Turn off the heat and stir in the cheese. Serve hot.

Yield: 4 servings Each serving provides: 587 Calories -- 9 g fat (22 mg chol)

Paprika is for color. -- from Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian. Formatted by patH <phannema@wizard.ucr.edu>

Recipe by: Jay Solomon of Vegetarian Times

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 02, 1998

White Bean and Tomato Dip

Servings: 24 Servings

Ingredients:

14 ounce Great Northern beans,cooked; drained and rinsed
¼ cub Fresh lemon juice
2 tablespoon Bread crumbs; dried
2 tablespoon Chopped almonds; toasted
1 Clove garlic
½ teaspoon Dried basil
⅛ teaspoon Ground red pepper; to taste
6 Pieces sun-dried tomatoes;chopped

Preparation:

To make 1-½ cups of dip: Process beans, lemon juice, bread crumbs, almonds, garlic, basil and pepper in a food processor until smooth. Stir in tomatoes. Cover and chill until ready to serve. (At least 1 hour.)

Per tablespoon
44 calories, 0.7 g fat (14%) 0 mg Cholesterol, 9 mg Sodium, 1.6 g dietary fiber

Cook's quick tip ^ To toast almonds, place them in a small nonstick skillet and cover over medium-low heat, shaking the skillet occasionally, until they're golden, about 5 minutes. ^ A drop of hot-pepper sauce (like Tabasco) may replace the ground red pepper.

(c) 1996 Rodale Press Prevention's (Quarterly) Guide to Low-Fat, High Flavor Cooking. [mc-recipe: patH 23 Sep 96]
Recipe By : Quick & Healthy, Fall 1996

Posted to MC-Recipe Digest V1 #224

Date: Mon, 23 Sep 1996 13:47:05 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

NOTES : Show off this dip by serving in a sweet red pepper shell-half. Cut, remove seeds and membranes, rinse and dry. Use other half for crudites.

White Bean and Tomato Salad

Servings: 24 Servings

Ingredients:

1 ½ gallon Cooked navy beans; drainedand rinsed
10 Cloves garlic; minced (3tbsp)
8 ounce Red onion; minced
2 pound Celery; thinly sliced
5 pound Ripe tomatoes; cut in ½"cubes
½ cub Chopped fresh basil; or mintor combo
¾ cub Fresh lemon juice
¾ cub Extra virgin olive oil
Salt and pepper; to taste
Calamata olives (9-oz);optional garnish

Preparation:

RIPE tomatoes, fresh basil, garlic and freshly cooked navy beans: a harvest salad. BEANS: 3-½-lbs dry yields 9-¼-lbs cooked. If using dried, soak beans overnight in water to cover; or bring to boil, remove from the heat, let soak for 1-2 hours, and then drai n. After soaking, cook beans until tender in a gallon of water for 30-45 minutes. Avoid Overcooking. Drain and chill beans for a few hours or overnight.

2. Combine all the ingredients,stirring gently.

3. Serve chilled or at room temperature, as a main dish, side salad, or appetizer. Good wth crusty breads and rolls.

Per Serving: 346cals; 17.1g protein; 8.6g fat; 51 mg sod.

Recipe From Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996) | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu

Recipe by: Moosewood for a Crowd

White Bean and Tuna Salad

Servings: 1 Servings

Ingredients:

1 can (15-oz) cannellini (whitekidney) beans, rinsed,drained
1 can (12-oz) white tuna, drained
1 large Tomato, seeded, diced
¼ cub Chopped red onion
1 tablespoon Fresh lemon juice
2 teaspoon Dijon mustard
¼ cub Olive oil
¼ cub Shopped fresh basil
Salt and freshly groundpepper
Lettuce leaves

Preparation:

Combine beans, tuna, tomato and onion in large bowl. Combine lemond juice and mustard in small bowl, whisk in oil. Add to salad. Mix in chopped basil. Season with salt and pepper. Line plates with lettuce leaves. Spoon salad onto lettuce. Garnish with whole basil leaves and serve.

Posted to EAT-L Digest 29 Aug 96

From: Brenda Pittsley <brendap@CORBIS.COM>

Date: Fri, 30 Aug 1996 09:24:00 PDT

White Bean and Vegetable Salad

Servings: 1 Servings

Ingredients:

½ Onion; chopped fine
1 Carrot; chopped fine
1 Garlic clove; minced
¼ cub Extra virgin olive oil
¼ cub Minced red bell pepper
2 cub Canned white beans; drainedand rinsed
¼ cub Minced fresh flat-leafedparsley leaves
2 tablespoon Fresh lemon juice

Preparation:

In a heavy skillet cook the onion, carrots, and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. In a bowl combine the beans, the vegetable mixture, the remaining oil, parsley, lemon juice and salt and pepper to taste. Let stand, covered and chill. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature.

Yield: 4 as first course

Recipe by: Cooking Live Show #CL8981

Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997

White Bean and Vegetable Soup

Servings: 1 Servings

Ingredients:

3 tablespoon Olive oil
2 cub Chopped onion
2 cub Chopped celery
2 Cloves garlic
1 Bay leaf
1 teaspoon Dried thyme
1 teaspoon Dried rosemary, crumbled
2 cub Sliced carrots
8 small Red potatoes, chopped
1 pound Dried white beans, i.e.Great Northern, soaked inenough cold water to coverthem by 2 inches overnightand drained
5 cub Vegetable or chicken stock
1 cub White wine
½ cub Chopped parsley
Parmesan, freshly grated

Preparation:

In a large pot heat olive oil over moderately high heat and cook onion, celery, bay leaf, thyme, and rosemary, stirring occasionally, until onion and celery are translucent. Add the carrots, red potatoes, beans, stock and 5 cups of water and bring soup to a boil. Reduce heat and simmer soup, covered, for 1 ½ to 2 hours, or until beans are tender. Stir in the wine and additional stock or water to achieve desired consistency. Remove bay leaf. In a blender puree 2 cups of the soup until smooth and stir into soup. Adjust seasoning with salt and pepper and stir in parsley. Serve soup with Parmesan.

Yield: 10-12 cups
Recipe by: Cooking Live Show #CL8798

Posted to MC-Recipe Digest V1 #376, by Angele Freeman <jfreeman@netusa1.net> on Fri, 17 Jan 1997.

White Bean Chard and Pancetta Soup

Servings: 6 Servings

Ingredients:

¼ pound Pancetta (Italian bacon) finely diced
1 medium Onion; finely diced
1 small Carrot; finely diced
2 Celery ribs; thinly sliced
1 teaspoon Finely minced garlic
1 cub Dried white beans
4 cub Low-sodium chicken broth
1 teaspoon Chopped fresh thyme leaves=OR=-
1 teaspoon -Dried thyme
6 large Swiss chard leaves
Salt and pepper; as desired
Grated Parmesan cheese as desired

Preparation:

PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes. Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or until vegetables soften. Add the beans, broth and thyme. Cover tightly, place in oven. Bake for 1 ½ hours or until beans are soft.
Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices ¼-inch thick. Roughly chop the chard leaves. Add the chard to the bean mixture and replace in the oven. If the soup is looking too thick, add some water. Cook another 20 minutes. Remove the pot from the oven and add salt and pepper as needed. Serve the soup piping hot and offer grated Parmesan cheese on the side.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

White Bean Chicken Chili

Servings: 4 Servings

Ingredients:

FOR THE BEANS:
1 pound White navy beans
1 small Red bell pepper; diced
1 small Green bell pepper; diced
1 medium Onion; diced
2 tablespoon Olive oil
7 cub Chicken stock
2 Cloves garlic; diced
1 tablespoon Cumin
1 tablespoon Chili powder
3 Plum tomatoes; chopped
1 tablespoon Salt; or to taste
Pepper to taste

FOR THE CHICKEN:
3 Whole bone-in chickenbreasts
2 tablespoon Olive oil
1 teaspoon Chili powder
1 teaspoon Cumin
1 tablespoon Diced garlic
2 tablespoon Fresh cilantro; chopped

TO SERVE:
Salsa for topping
Quesadillas or cornbread
Chopped fresh cilantro forgarnish

Preparation:

For the beans: soak beans overnight in water to cover. Drain. Over low heat, stir peppers and onions in olive oil for one minute. Add beans and saute over medium heat for about five minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered, until beans are soft...about 1 ½ hours, adding more broth as necessary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper. To roast chicken: Crack the breast bones to flatten. Rub breasts with oil and season with remaning ingredients. Roast in preheated 350-degree oven about 30 minutes, being sure not to overcook. Cool slightly and remove meat from bones. To serve: Place a generous generous portion of beans in a large, flat soup bowl. Slice chicken thinly, keeping skin on, and place on top of beans. Garnish with salsa, sour cream, cilantro and a warm quesadilla. To make quesadillas, top a soft flour tortilla with about ¼ cup of grated cheddar cheese, two tablespoons of sour cream ad hot peppers to taste. Fold each into quarters and warm through in a 350 degree oven.

NOTES : This is the way the recipe was written. I used boneless, skinless chicken breasts, cubed. I shook them in a bag with the oil, then the herbs and spices, cooked them in the microwave, then put them in the beans to finish the cooking. It was delicious, and much more like chili, to our gang.
Recipe by: AP Wire

Posted to MC-Recipe Digest V1 #1033 by ARoss <ross415@seark.net> on Jan 23, 1998

White Bean Chicken Chili #1

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil
1 large Onion; chopped
4 Cloves (large) garlic;minced
1 tablespoon Ground cumin
1 teaspoon Dried oregano
½ teaspoon Dried crushed red pepper
1 pound Boneless; skinless chickenmeat(it can be breasts orthighs); cut intobite-sized pieces
2 can (19-oz) white kidney orgreat northern beans
1 cub Chicken broth
2 Jalapeno chillies; chopped
½ cub Whipping cream
Grated cheddar

Preparation:

submitted by: KSalter@L2.lonet.ca (Katherine Salter, London, Ontario, Canada)
Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano and red pepper. Saute 5 minutes. Push onion to one side. Season chicken with salt and pepper and add to pan. Saute chicken for about 5 minutes.

Drain beans and reserve ½ c. of liquid. Add beans, broth, chillies, cream and reserved bean liquid to chicken mixture. Simmer until chicken is tender and cooked through. I think this takes about 10 minutes. Season with salt and pepper to taste. Serve with grated cheddar as garnish. Serves 4 - 6.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 15 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bean Chicken Chili #2

Servings: 6 Servings

Ingredients:

1 tablespoon Olive oil
1 small Onion; peeled, choppedfine
2 Cloves (medium) garlic;peeled, chopped
1 medium Red bell pepper;chopped fine
2 can (15-oz) white beans;undrained
1 can (4-oz) diced green chiles
½ teaspoon Ground cumin
1 teaspoon Chili powder
1 can (14.5-oz) low sodium chickenbroth
½ pound Roasted chicken breast meat;cut in ½ in. cubes
2 tablespoon Lime juice
2 tablespoon Cilantro; minced
6 tablespoon Salsa; optional

Preparation:

Recipe by: Seattle Times From: JoniRB@aol.com

Date: Sun, 5 May 1996 17:04:10 -0400

In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Saute 5 minutes. Stir the white beans, chiles, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes.
Stir in the chicken and simmer 5 minutes. Stir in the lime juice and cilantro. A tablespoon of salsa can be used to garnish each serving of chili, if desired.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #70

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bean Chili

Servings: 1 Servings

Ingredients:

3 can Navy white beans
1 small Can chopped chilies
1 package Taco seasoning
½ cub Chedder cheese
1 ½ cub Chopped chicken or turkey

Preparation:

Dump into a crock pot on high for 5 hours or low for 8 hours.

Posted to brand-name-recipes by Mad Hacker <madhacker@smart.net> on Jan 24, 1998

White Bean Chili #1

Servings: 6 Servings

Ingredients:

1 cub Onion; chopped, 1 large
2 tablespoon Cilantro; fresh, snipped
1 Clove garlic; finely chopped
1 tablespoon Basil leaves; dried
¼ cub Margarine or butter
2 teaspoon Red chiles; ground
4 cub Chicken; cooked, cut into½-inch cubes
¼ teaspoon Cloves; ground
3 cub Chicken broth
2 can (16-oz) great northern beans

GARNISHES:
¾ cub Tomato; chopped, 1 medium
Blue or yellow corn tortillachips

Preparation:

From: JoniRB@aol.com

Date: Sun, 5 May 1996 17:04:10 -0400

Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Sterve with tomato and tortilla chips.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #70

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bean Chili #2

Servings: 4 Servings

Ingredients:

1 pound White beans (like greatnortherns)
2 large Onions; diced
2 tablespoon Ground cumin
1 tablespoon Chili powder
1 teaspoon Poultry seasoning
2 -(up to)
4 can (4-oz) diced green chiles
1 can (8-oz) salsa verde(optional)
7 cub "Chicken-Like" or veggiestock
2 Bay leaves
½ pound Tomatillos; cleaned &quartered
1 cub Fresh cilantro; coarselychopped
1 Salt and pepper to taste
2 tablespoon Fresh lime juice
1 cub Chopped green onions
Fatfree sour cream(optional)

Preparation:

From: "The Gordon's" <gordonk@nbnet.nb.ca>

Date: Mon, 6 May 1996 08:33:47 -0300
Soak beans overnight or use quick soak method (bring beans and water to cover by 1" to a boil for 5 min. Turn off heat and cover. Let sit 1 hour, then proceed). Pour off soaking water and cover beans with fresh water and bring to full boil. Lower heat and simmer. While beans simmer, in a large soup kettle or dutch oven, saute onions using your favorite ff method (I use a little stock), when translucent, add cumin, chili pd, poultry seasoning, green chiles and salsa verde. Saute for 5 minutes, adding a little stock if it begins to stick. Then add the rest of the stock, bay leaves, tomatillos and ¾ c cilantro. Bring to a boil and simmer uncovered while beans continue to cook. When beans are just tender (1-2 hours) add them to the soup pot and simmer everything together for another ½ hour.
Season with salt and pepper to taste. Just before serving, add the rest of the cilantro and the lime juice, stir to blend. Ladle into big bowls and top with green onions and an optional dollop of ff sour cream.

Posted by MAYFLIES@aol.com to the Fatfree Digest [Volume 16 Issue 27] Mar.
31, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #72

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bean Chili with Turkey

Servings: 8 Servings

Ingredients:

chili:
1 pound Dried white beans
1 tablespoon Vegetable oil
2 cub Chopped onions
2 4 ounce can diced green chilies
6 Cl Garlic; minced
1 ½ tablespoon Dried oregano; crushed
1 tablespoon Ground cumin
1 tablespoon Chili powder
7 cub Chicken broth
18 ounce Fresh or canned tomatilloschopped, about 3 ½ cups
1 cub Chopped fresh cilantro
1 ½ pound Boneless skinless turkeybreast, cut crosswisein half
1 cub Chopped green onions
2 tablespoon Fresh lime juice

cilantro cream:
2/3 cub Plain yogurt
3 tablespoon Chopped fresh parsley
3 tablespoon Chopped fresh cilantro

garnish:
Fresh cilantro sprigs
½ cub Grated cheddar cheese

Preparation:

For chili: The recipe recommends soaking the beans overnight. Personally, I don't like to do that. I find the quick soak method works better. That is, cover beans with cold water. Bring to a boil and boil for 1-2 min. Turn off heat and let soak for 1 ½ hours. Drain beans. Heat vegetable oil in a large heavy Dutch oven over medium heat. Add chopped onion and saute 5 minutes. Add diced chilies, minced garlic, oregano, cumin, and chili powder. Saute for 5 minutes. Add beans, chicken broth, chopped tomatillos and cilantro. It's important that the chicken broth contain little or no salt. Salt inhibits the softening of the seed coat of beans. Therefore, if you add salt too early the beans with never soften up. Add turkey breast and simmer until just cooked through, about 20 minutes. Transfer turkey to plate. Cover with foil and refrigerate. Simmer chili until beans are tender, about 2 ½ hours. Cut turkey into ½ inch pieces. Add turkey, green onions and lime juice to chili. Stir. Heat through. Season with salt and pepper.

For cilantro cream: Combine yogurt, parsley, chopped cilantro in a medium bowl. Ladle chili into bowls. Top with spoonful of cilantro cream.
Sprinkle with cilantro sprigs and cheese. Can be prepared 1 day ahead.
Cover chili and cilantro cream separately and refrigerate. Before serving, reheat chili over low heat. Like most chili, it tastes better the second day. From Bon Appetit September 1992

White Bean Dip

Servings: 1 Servings

Ingredients:

1 can (15 oz) white kidney beans
1 tablespoon Fresh lemon juice
1 Clove garlic; chopped
1 teaspoon Olive oil
½ teaspoon Cumin
¼ teaspoon Oregano
1 dash Hot pepper

Preparation:

Puree in processor until smooth. Season with salt and pepper. Let stand at room temperature for 30 min. before serving. Sprinkle with cayenne pepper* (optional)

Note- I served this with toasted pita triangles. Also, tend not to follow recipes to a T. Taste and adjust seasonings to your palate.

40 calories per 2 T., 1 gm. fat, 0 cholesterol.

Posted to recipelu-digest Volume 01 Number 415 by "bertnevie" <tess@shore.intercom.net> on Dec 29, 1997

White Bean Dip

Servings: 1 Servings

Ingredients:

3 Garlic Cloves -- minced
15 ounce Can Cannellini(white beans)
1 tablespoon Lemon Juice
2 tablespoon Olive Oil
¾ teaspoon Cumin
½ teaspoon Chili Powder
Salt And Pepper

Preparation:

Put all ingredients in blender.

Recipe By :

White Bean Dip with Garlic and Cilantro

Servings: 1 Servings

Ingredients:

2 tablespoon Extra virgin olive oil
2 teaspoon Minced garlic (probablyMORE, MORE, MORE :-)
¼ teaspoon Crushed red pepper
2 can (16 or 19 oz) cannelinibeans, drained and rinsed
1/3 cub Packed fresh cilantro leaves
3 tablespoon Fresh lime juice
¾ teaspoon Salt

Preparation:

(from Ladie's Home Journal, June 1997)

Heat oil over medium heat. Add garlic and pepper. Cook 30 seconds until fragrant. Remove from heat. Place beans, cilantro, lime juice and salt in food processor. Add oil mixture and process until mixture is smooth. Serve or refrigerate up to 24 hours. Let stand for 1 hr at room temp.

I will serve the dip with fresh veggies (carrots, celery, brocolli etc) or with "sesame crisps" (flour tortillas that have been brushed with beaten egg white, sprinkled with sesame seeds and baked until lightly browned and then broken into serving size pieces).

Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Nov 25, 1997

White Bean Florentine Soup (Manzolini)

Servings: 6 Servings

Ingredients:

10 cub Water
2 cub Small white or navy beans;soaked overnight
½ cub Onions; sliced
½ cub Carrots; chopped
½ cub Celery; chopped
1 tablespoon Fresh oregano
1 tablespoon Fresh basil
2 cub Spinach; coarsely chopped
Tamari; to taste
Parsley; to garnish

Preparation:

In a heavy-bottomed saucepan, bring water to a boil and cook beans over medium heat until they are soft and creamy, about 40 minutes. Add celery and continue to cook for 20 minutes. Add more water if soup becomes too thick.

Add herbs and cook 10 more minutes. Add spinach, season to taste with tamari and garnish with fresh parsley.

*Serves 4-6. See DIET FOR ALL SEASONS, by Elson M. Haas (Paperback - ISBN 0890877327 - Celestial Arts - 1995)

Notes: From Eleonora Manzolini's collection

>1998 Hanneman/Buster

Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini

Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 14, 1998

White Bean Gravy

Servings: 1 Servings

Ingredients:

1 cub Lima beans; soak overnight/drained
1 ½ cub Water
¼ Butter
½ medium Onion; diced
½ cub Heavy cream
1 teaspoon Cornstarch
2 tablespoon Water
Salt
Freshly ground black pepper

Preparation:

Recipe by: TV Food Network For serving with VEGETABLE ENCHILADAS/TVFN. See recipe. In a saucepan, mix limas, water, butter and onion and bring to a boil. After 20 minutes, test the beans for tenderness. if beans are not soft, cook and additional 5 to 10 minutes. Add more water if the beans look dry. Remove the pan from the heat and stir in the cream, using a hand-heldmixer to puree the mixture (or you can puree it in a blender or food processor). Make a paste by mixing the cornstarch and water together.
Add this to the mixture in the pan over low heat, stirring until the gravy is thick. Season with salt and pepper. jmerrill@prodigy.com. PICK OF THE DAY SHOW #PD1A30
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 5, 1998

White Bean Meat Casserole

Servings: 6 Servings

Ingredients:

3 cub Cannelini beans; cooked
1 cub Onion; chopped
1 cub Carrot; diced
1 cub Tomatoes; peeled, diced
¼ teaspoon Garlic powder
1 Whole bay leaf
½ teaspoon Dried oregano
⅛ teaspoon Ground pepper
2 cub Chicken broth; fat removed
2 cub Chicken breast; no skin, nobone, R-T-C, diced, cooked
1 cub Whole wheat bread crumbs
¼ cub Parmesan cheese; grated

Preparation:

In a dutch oven, cook sausage, then drain well. Add beans, onions, carrots, tomatoes, garlic powder, bay leaf, oregano, and pepper. Mix well. add stock and bring to a boil. Then reduce heat and simmer for 30 minutes. Preheat oven to 325F.

Remove bay leaf. Add chicken and pork, stirring with a wooden spoon. Turn into a 2-quart ovenproof casserole.

In a small bowl, mix bread crumbs and parmesan cheese. Spread on top of casserole and bake until heated through, about 30 minutes.

Recipe by: Rodale's Basic Natural Foods Recipe by Gloria Rose: Low-Fat Cooking for Good Health (1996)
Posted to Digest eat-lf.v097.n026 by MOOSE10475 <MOOSE10475@aol.com> on Jan 22, 1998

White Bean Pate

Servings: 6 Servings

Ingredients:

1 large Onion finely chopped
2 Garlic cloves
½ cub Vegetable broth
¼ cub White wine vinegar
1 Can (15oz.) white beans
Salt and pepper
Red bell pepper strips
Carrot slices

Preparation:

Saute onion, garlic in broth. Stir often over med. heat. Add small amounts of broth until a nicely browned. Add beans to onion mixture and coarsely mash. If needed, add a little broth to give a creamy textrue. Add salt and pepper to taste. Place pate in a bowl and chill for up to 3 days. Scoop onto pepper strips and carrot slices.

White Bean Puree Phyllo Cup with an Asian Slaw

Servings: 1 Servings

Ingredients:

3 Sheets phyllo dough; coveredwith a slightly damp cloth,cut into 4" by 4" squares
¼ cub Melted butter
½ cub Julienned snap peas;blanched
½ cub Julienned radicchio
¼ cub Sprouts
2 tablespoon Sesame oil
2 tablespoon Rice wine vinegar
1 tablespoon Chopped cilantro
2 tablespoon Chopped roasted peanuts
Salt and pepper
2 cub White bean puree
Essence
2 tablespoon Chopped parsley

Preparation:

ESSENCE OF EMERIL SHOW#EE2323

Preheat the oven to 400 degrees. Brush each sheet with the melted butter and cut into 4" by 4" squares.

For the cups, grease 12 (2 ounce) ramekins with the remaining butter. Form each square into the ramekins, letting the excess flower over the edge.
Bake the cups for 6-8 minutes or until golden brown.

For the slaw, combine all the ingredients together and season with salt and pepper. Remove the cups from the oven. To assemble, on a platter, spoon 2 tablespoons of the puree into each cup. Top the cups with the slaw. Garnish with Essence and chopped parsley.

Yield: 12 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998

White Bean Ravioli

Servings: 1 Servings

Ingredients:

1 cub Cooked white beans, plus 1cup
½ cub Virgin olive oil
1 Egg
¼ cub Balsamic vinegar, plus ¼cup
½ cub Freshly ground Parmesan,plus 4 T
1 bunch Italian parsley, finelychopped, set aside 2tablespoons
Salt and pepper to taste
1 Recipe roasted beet pasta,rolled out on thinnestsetting, to 4 sheets
6 ounce Sweet butter

Preparation:

FILLING:

In a food processor, blend one cup cooked white beans with virgin olive oil, ¼ cup balsamic vinegar, grated Parmesan cheese, egg and parsley until smooth (about 1 minute). Remove to medium mixing bowl and stir in remaining cup of beans. Season to taste with salt and pepper.

ASSEMBLY:

Lay out 1 sheet of pasta and cut into 8 pieces, 3 ½-inches by 3 ½-inches. Place 1 ½ tablespoons filling in center of each square and fold corner to corner to form triangle shaped pillow. Press edge firmly around to seal. Continue with all remaining pasta. Should yield 32 ravioli.
These can be set aside on a baking tray in refrigerator for 6 hours, separated by a kitchen towel.

TO COOK:

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt. Drop ravioli into water and return to boil. Lower heat slightly and cook just below boiling for 3 minutes.

Meanwhile, place sweet butter in 10-inch to 12-inch saute pan and cook until foam subsides and butter begins to brown. Turn off heat and add remaining ¼ cup balsamic vinegar (careful: it will spatter). Remove ravioli from cooking liquid with spider and place in pan with butter and vinegar. Toss over medium heat and sprinkle with remaining cheese and parsley. Divide among 4 plates and serve immediately.

Yield:: 4 servings

Recipe by: Molto Mario

Posted to MC-Recipe Digest V1 #493 by Sue <suechef@sover.net> on Mar 02, 1997.

White Bean Relish

Servings: 2 Cups

Ingredients:

1 tablespoon Olive oil
2 ounce Andouille sausage; diced
¼ cub Green onions; chopped
¼ cub Celery; chopped
2 tablespoon Shallots; minced
2 teaspoon Garlic; minced
1 cub Cooked white navy beans
2 tablespoon Italian plum tomatoes;peeled, seeded and chopped
1 teaspoon Essence
Salt and pepper

Preparation:

In a saute pan, heat the olive oil. When the pan is smoking hot, render the sausage for 1 minute. Add the onions, celery, red peppers, shallots and garlic for 1 minute. Season with Essence. Stir in the beans and tomatoes. Saute 1 minute and season with salt and pepper. Remove from the heat. Spoon the sauce onto the platter. Mound the relish in the cneter of the sauce. Place prawns around the relish. Granish with fried spinach, cheese and peppers.

Source: Essence of Emeril, #EE2333, TVFN Formatted by Lisa Crawford, 5/27/96 Posted to MealMaster Recipes List, Digest #157

Date: 28 May 96 00:20:10 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>

White Bean Salad

Servings: 3 Servings

Ingredients:

1 ½ cub Tightly packed shreddedromaine lettuce
2 tablespoon Red wine vinegar
1 tablespoon Drained capers
1 tablespoon Olive oil
½ teaspoon Dried whole rosemary
⅛ teaspoon Coarsely ground pepper
1 Clove garlic, crushed
16 ounce Navy beans, (1 can) drained
6 ½ ounce 60%-less-salt tuna in water,(1 can) drained
2 ounce Diced pimiento, (1 jar)drained

Preparation:

Combine all ingredients in a medium bowl, and toss well. Yield: 3 cups (serving size: 1 cup).

Per serving: 630 Calories; 7g Fat (10% calories from fat); 50g Protein; 94g Carbohydrate; 18mg Cholesterol; 260mg Sodium

Serving Ideas : Serve at room temperature.

Recipe by: Cooking Light, Jan/Feb 1994, page 73

Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.

White Bean Salad

Servings: 12 Servings

Ingredients:

1 pound Baby lima beans,dried
6 cub Water
1 Bay leaf
¾ teaspoon Leaf thyme,crumbled
¾ teaspoon Red pepper flakes
½ cub Olive oil
1 teaspoon Lemon rind,grated
½ cub Lemon juice,fresh
2 Garlic cloves
½ cub Dill,fresh
½ cub Parsley leaves
1 ½ teaspoon Salt
2 Eggs,hard-cooked
1 cub Black olives,chopped
3 Green onion,sliced

Preparation:

1. Soak beans overnight, or quick-soak according to package directions.
Drain. Combine beans, water, bay leaf, thyme and pepper flakes in Dutch oven. Simmer, covered, 45-60 minutes or just until the beans are tender; do not overcook. Drain; rinse the beans under cold running water. (Can be prepared up to this point 2 days ahead and refrigerated.)¶ 2. Combine oil, lemon rind and juice, garlic, dill, parsley and salt in blender or food processor. Whirl just until smooth. Toss with beans. Scrape into shallow serving dish; cover and refrigerate at least 4 hours or up to a day.¶
3. Separate hard-cooked egg yolks and whites, and press through sieve.
Garnish top of beans with chopped olives, green onions and sieved eggs.
Serve cold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

White Bean Salad with Grilled Tomatoes

Servings: 6 Servings

Ingredients:

6 large Plum tomatoes; halved andseeded
3 tablespoon Extra-virgin olive oil
Kosher salt and freshlyground black peppe
2 teaspoon Mashed anchovy fillets orpaste; (or to taste)
1 tablespoon Roasted garlic
2 cub Cooked white beans (¾ cupdried)<<OR>>
2 cub Canned beans; drained andrinsed
1 cub Red onions; chopped
2 tablespoon Capers; drained and minced
1 tablespoon Fresh mint; minced
3 cub Young arugula leavesGarnish--
Mint sprigs

Preparation:

Prepare a charcoal fire. In a bowl, lightly toss the tomatoes with 1 tablespoon of the olive oil. Season with salt and pepper. Grill the tomatoes over hot coals until lightly colored but still firm. Or broil them. Set aside.

In a large bowl, combine the remaining 2 tablespoons olive oil, the anchovy fillets, and the roasted garlic. Add the cooked white beans, red onions, capers, mint, and plenty of freshly ground black pepper. Toss to combine.

Serve the bean salad on the arugula leaves, surrounded by the grilled tomatoes. Garnish with mint sprigs.

Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : COOKING RIGHT SHOW #CR9600

Posted to EAT-L Digest 01 Oct 96

Date: Wed, 2 Oct 1996 17:32:34 -0400

From: Bill Spalding <billspa@ICANECT.NET>

White Bean Salad with Shrimp and Sun Dried Tomato Vinaigret

Servings: 1 Servings

Ingredients:

1 cub White beans
6 cub Water
Salt and freshly groundblack pepper
1 cub Olive oil
½ cub Red wine vinegar
2 tablespoon Finely minced garlic
½ cub Chopped sun-dried tomatoes,oil packed preferred
2/3 cub Finely chopped red onions
½ cub Chopped fresh basil
1 pound Medium shrimp, shelled anddeveined

Preparation:

Put the white beans in a pot with cold water and bring up to a boil. Boil for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off water and add 6 more cups cold water. Bring up to a boil and simmer the beans until tender but not soft. Add 1 teaspoon salt halfway through cooking time. Drain the beans and transfer to a mixing bowl. While warm, dress with 1/3 cup of the olive oil, ¼ cup of the vinegar, and salt and pepper.

Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and sun-dried tomatoes for just a minute or two. Add half this mixture to the beans and mix well.

When the beans are cool, add the chopped onions. Season with salt and vinegar to taste. Combine the rest of the sun-dried tomato oil with the remaining 4 tablespoons of vinegar.

To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or broil and then toss with the vinaigrette before placing atop bean salad.

Just before serving fold in ¼ cup chopped basil and top with the cooked shrimp that have been tossed in the sun-dried tomato vinaigrette.

Yield: serves 6

NOTES : (Courtesy of Joyce Goldstein, Kitchen Conversations)

Recipe by: Cooking Live Show #CL8835 Posted to MC-Recipe Digest V1 #512 by Angele Freeman <jfreeman@netusa1.net> on Mar 12, 1997

White Bean Sandwiches

Servings: 4 Sandwiches

Ingredients:

15 ounce Can small white beans,
Rinsed and drained
1 large Stalk celery, diced
2 Green onions, thinly sliced
½ teaspoon Dijon mustard
1 teaspoon Wine vinegar
1 tablespoon Mayonnaise
Salt and pepper to taste
4 Sandwich rolls
Optional: lettuce & tomato

Preparation:

Combine beans, celery, onions, mustard, vinegar, amyonnaise, salt and pepper in a bowl. Divide white bean filling evenly among rolls. Top with lettuce and tomato, if desired. (The filling can also be served with hearty wheat crackers as a dip)
Posted to MM-Recipes Digest V3 #249

Date: Wed, 11 Sep 1996 21:20:09 -0700

From: jessann doe <jessann@texas.net>

White Bean Soup

Servings: 4 Servings

Ingredients:

3 can White Cannalini beans (Icould only find them inbulk at a store thatspecializes in Italianfoods)
1 cub Veggie soup broth
4 -(up to)
6 Cloves garlic; slivered
1 Handful parsley
Salt and pepper to taste

Preparation:

Date: Wed, 24 Apr 1996 15:42:49 -0700 (PDT)

From: "J. Blochowiak" <jabloch@u.washington.edu>

Saute slivered garlic in broth and then add parsley. Add drained beans with broth, simmer for 20 minutes or so. Add salt and pepper to taste. Mash the beans while in the pot and serve with a salad and yummy bread.

FATFREE DIGEST V96 #114

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bean Soup

Servings: 8 Servings

Ingredients:

1 pound Navy beans; dry
3 quart Water
1 Ham bone or hock; smoked
2 tablespoon Parsley; chopped
1 cub Onions; finely chopped
1 Garlic; clove, minced
2 cub Celery &tops; finely chopped
1 ½ teaspoon Salt
½ teaspoon Pepper

Preparation:

Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot.

White Bean Soup Stew (Mf)

Servings: 4 Servings

Ingredients:

1/3 cub Olive oil
2 Cloves slivered garlic
2 cub Chicken broth, (up to 4)
30 ounce White cannelini beans,drained and rinsed
½ teaspoon Dried marjoram
½ teaspoon Dried oregano
5 Fresh sage leaves (5 or 6),snipped
½ cub Packed flat leaf parsleyleaves, snipped

Preparation:

Heat the oil in a saucepan or skillet. Add the garlic and half of the beans. Mash them into the oil and cook for a few minutes. Add the broth (less if you want a stew; more if you want soup), the other can of beans and dried herbs. Cover and simmer for 20 minutes over very low heat; if melange gets too thick, add some water. Season to taste with salt and pepper and remove from heat. Stir in sage and parsley. Eat as a soup or on pasta, with bread or rice.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6691 Posted to MC-Recipe Digest V1 #606 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

White Bean Soup with Carmelized Garlic

Servings: 1 Servings

Ingredients:

1 pound Dried Great Northern beans
1 tablespoon Olive oil
1 cub Diced onion
1 cub Diced celery with leafy tops
1 cub Diced carrot
3 quart Water
1 ¼ teaspoon Salt
1 Bay leaf
4 Whole heads garlic
¼ teaspoon Pepper
¼ cub Minced fresh parsley
¼ cub Minced fresh basil
1 teaspoon Minced lemon rind
2 Garlic cloves; minced

Preparation:

Hi all, here is that recipe I promised, it is from a very old issue of Weight Watchers, I pulled out the pages so I don't know the year, I just remember it being an old magazine!

1) Sort and wash beans, and place in a medium saucepan. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat, and let stand, covered , 1 hour. Drain beans and set aside.

2) Heat oil in large Dutch oven over medium-low heat until hot. Add diced onion, celery, and carrot, and saute 1 minute. Cover, reduce heat, and cook 15 minutes. (Do not brown.) Add beans, 3 quarts water, salt and bay leaf.
Bring to a boil; reduce heat and simmer, uncovered, 2 ½ hours or until beans are tender. Discard bay leaf.

3) Preheat oven to 350 degrees.

4) Remove outer covering of whole garlic heads. Do not peel or separate cloves. Wrap each head in aluminum foil. Bake at 350 for 1 hour; let cool 10 minutes. Separate cloves, and squeeze garlic pulp into a bowl; discard skins.

5) Place 1 cup bean mixture, garlic pulp and pepper in food processor bowl, and process until smooth. Add to remaining bean mixture in Dutch oven; stir well. Cover and cook over low heat 10 minutes. Add parsley and remaining ingredients; stir well. Yield: 11 (1-cup) servings.

Cal 182, Fat 1.9, Pro 10.2, Carb 32.7, Fib 17.6, Chol 0, sod 288mg, calc 114mg. Posted to Digest eat-lf.v097.n216 by "Karen M. Ferner" <kferner@mcls.rochester.lib.ny.us> on Aug 27, 1997

White Bean Soup with Carrot Pennies

Servings: 2 Servings

Ingredients:

1 teaspoon Olive oil
1 large Green onion -- thinly
Sliced
1 Celery stalk -- thinly
Sliced
½ teaspoon Crushed garlic -- Trader
Joe's
Freshly ground mixed peppers
Green, black &
Pink
¼ teaspoon Rubbed sage
1 medium Carrot -- thinly sliced
1 cub Water
1 Vegetable broth --
Washington's
½ teaspoon Beef bouillon
15 ounce Northern white beans --
Canned, rinsed
Fresh cilantro and/or
Rosemary

Preparation:

1. Slowly heat the oil in a large wok over medium high heat and saute onion for about 2 minutes. Add celery, and saute about 3 minutes; cover the wok to retain some of moisture being released. Add garlic, a few cranks of pepper. Up to ¼ tsp rubbed sage. Stir; saute another minute or so. 2.
Meanwhile, measure 1 cup of water in a 2 cup measuring cup. Stir in the bouillon granules, and 1 packet of Washington's Vegetable Seasoning and Broth.
Pour into wok and deglaze. 3. Add beans, reduce heat, cover, simmer about 15 minutes. Add water if needed. 4. Remove about one-fourth of the soup to the measuring cup and puree. Return to pot. Stir to blend. Top with fresh rosemary and/or cilantro leaves (just a taste).

Recipe By : Healthy Cooking

White Bean Soup with Escarole

Servings: 2 Servings

Ingredients:

1 Onion; finely chopped
2 Carrots; finely chopped
1 Clove garlic; minced
4 cub Broth
2 can (16-oz) white cannellinibeans; drained
4 Fresh sage leaves; cut intochiffonade
8 ounce Escarole or romaine lettuce;cut into chiffonade
¼ cub Chopped Italian parsley
Salt and pepper

Preparation:

From: "Tina D. Bell" <tdbell@altair.csustan.edu>

Date: Sat, 20 Jul 1996 21:42:46 -0700 (PDT)
Source: COOKING MONDAY TO FRIDAY, SHOW #MF6613

Heat broth in a 4 quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender. Add the garlic and saute for a moment. Add 1 of the cans of beans and mash with a potato masher. Add the other can of beans along with the broth and bring to a simmer with the sage. Simmer 10 minutes or until as thick as you like it. If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.

Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. Uncover, add parsley and adjust seasoning. Serve with bread and salad for a complete meal.

Yield: 2 servings

fatfree digest V96 #201

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bean Soup with Escarole

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil
1 Onion,; finely chopped
2 Carrots,; finely chopped
1 Clove garlic,; minced
4 cub Chicken broth
2 cans whitecannellini beans,; drained
4 Fresh sage leaves,; cutinto chiffonade
8 ounce Escarole or romainelettuce,; cut intochiffonadelettuce,; cutinto chiffonadelettuce,;cut into chiffonade
¼ cub Chopped Italian parsley
Salt and pepper

Preparation:

Heat olive oil in a 4 quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender. If vegetables stick to saucepan, add some water, cover and continue to simmer.

Add the garlic and saute for a moment. Add 1 of the cans of beans and mash with a potato masher. Add the other can of beans along with the broth and bring to a simmer with the sage. Simmer 10 minutes or until as thick as you like it. If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.

Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. Uncover, add parsley and adjust seasoning. Serve with bread and salad for a complete meal.

Yield: 2 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6613

Posted to MC-Recipe Digest V1 #231

Date: Mon, 30 Sep 1996 11:46:01 -0400

From: Meg Antczak <meginny@frontiernet.net>

Meg Antczak (Meg in NY) meginny@frontiernet.net

White Bean Soup with Porcini Mushrooms-Martha Stewart Liv

Servings: 4 Servings

Ingredients:

1 cub Dried canned or GreatNorthern beans
1 tablespoon Plus 1 t fruity olive oil
1 Carrot, peeled and finelychopped
1 Red onion, peeled and finelychopped
½ Rib celery, finely chopped
½ teaspoon Salt or to taste
2 teaspoon Finely chopped garlic
Bouquet garni, made with 1bay leaf, 4 sprigs flatleaf parsley, and 1 largesage sprig tied incheesecloth
½ ounce Dried porcini mushrooms,rinsed well
¾ cub Water
Freshly ground pepper
4 teaspoon Finely chopped flat-leafparsley
1 teaspoon Finely chopped fresh sage

Preparation:

1. Pick through beans and rinse. Place in a lidded container with water to cover by several inches; refrigerate overnight.

2. Heat 1 T of the oil in a heavy-bottomed 3-quart saucepan. Add carrot, onion, celery, and salt, and cook over medium-low heat, stirring often, until soft and translucent, about 20 minutes. Add garlic; cook for 1 minute longer.

3. Add beans, bouquet garni, porcini, and water. Bring to a boil, cover, and cook over low heat until beans are completely tender, about 1 hour, adding salt and pepper to taste after 30 minutes. Remove bouquet garni; puree soup in a blender or food processor. Adjust seasonings.

4. Garnish with chopped parsley and sage and drizzle with remaining olive oil.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@doitnow.com> on Feb 4, 1997.

White Bean Soup with Rosemary

Servings: 6 Servings

Ingredients:

2 tablespoon Olive oil
1 cub Diced onion
1 Carrot, peeled and sliced
1 Celery stalk, sliced
2 tablespoon Minced garlic
½ cub Diced country ham or prosciu
¾ pound Dried cannellini or navy bea
2 tablespoon Fresh chopped rosemary (2 t
8 cub Chicken stock
½ teaspoon Pepper
Salt

Preparation:

HEAT THE OIL IN A LARGE saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and saute, stirring frequently, for 5 minutes. Add the beans, rosemary, chicken stock and pepper, and bring to a boil. Simmer, covered, for 30 minutes. Taste the cooking liquid, and add enough salt so that it becomes slightly salty (the amount needed will vary depending on the type of ham used for seasoning). Recover the pot and simmer for 40 to 60 minutes, or until the beans are soft. Puree the mixture in a food processor fitted with the steel blade or in a blender. Serve hot. Serves 6 to 8. The soup can be made up to three days in advance and refrigerated, covered.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

White Bean Soup with Rosemary and Parmesan

Servings: 6 Servings

Ingredients:

NORMA_WRENN@MSN.COM:
1 ½ cub Dried small white; (navy)beans pick over, discarddamaged
3 tablespoon Olive oil
1 Yellow onion; minced
1 Carrot; wash, finely chopped
1 Celery stalk; finely chopped
1 teaspoon Fresh rosemary; minced
7 cub Chicken OR vegetable stockor water
Salt
Pepper; freshly ground
½ cub Parmesan; freshly grated
1 tablespoon Fresh parsley; minced

Preparation:

This is a sturdy soup that makes a meal in itself. Itis popular in northern Italy, especially Tuscany. You may substitute other dried beans such as garbanzo, white kidney beans or cannellini beans. Garnish with croutons if desired.

Soak the beans in lots of water for at least three hours. Drain.

Cook the onioin, carrot and celry in heated oil for about 10 minutes or until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans and stock, reduce the heat to low and simmer, uncovered, until tender -- about an hour and a half. Cool slightly.

Place one-third of the bean mixture in a blender or processor and puree until smooth. Return to soup and reheat. Adjust seasonings.

Ladle the soup into bowls and garnish with cheese and parsely and serve at once.

Adapted for MM from Williams-Sonoma Kitchen Library: Soups - Time-Life Books - ISBN 0-7835-0279-6
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2, 1998

White Bean Soup with Sage

Servings: 4 Servings

Ingredients:

PHILLY INQUIRER:
1 Onions; large
1 Garlic clove; crushed
1 Carrots; small
Sage leaves
1 tablespoon Oil
2 Cans, Great northern beans

15 OUNCE:
14 ½ ounce Can clear chicken broth
Salt; to taste
Ground pepper; to taste

Preparation:

Chop the onion;mince the garlic.Peel and shred the carrot.Dice the tomato.Mince the sage to measure 1 tabls.( or subsitute 1 ts dried).
Heat oil in large saucepan until hot.Add onion,garlic and carrot,and saute until onion is tender.Stir in beans with liquid and chicken broth.Stir in tomato and sage.Heat to boiling,stirring occasionally.Simmer about 5 minutes,stirring,just to blend flavors.Season to taste with the salt and pepper.Serve hot.Makes 4 servings...

White Bean Soup with Tomatoes and Herbs

Servings: 1 Servings

Ingredients:

1 bunch Fresh thyme or 1 tablespoondried
large Sprig of fresh rosemary or 1½ teaspoons dried
2 bunch Fresh oregano or 1tablespoon plus 1 ½teaspoons dried
3 cub Dried white beans; washedand picked over
12 cub Water
¼ cub Olive oil or 4 tablespoonsunsalted butter
1 medium Onion; diced
6 Garlic cloves; minced
2 cub Canned tomatoes; chopped,with their liquid
2 ½ teaspoon Salt
1 teaspoon Freshly ground black pepper
2 quart Vegetable stock or water
2 Limes; quartered, (up to2-½)

Preparation:

TOO HOT TAMALES SHOW #TH6173

If using fresh herbs, make an herb packet by placing a large square of cheesecloth on a counter. Place the thyme, rosemary and half the oregano in the center, gather the ends together and tie to enclose. Remove the leaves from the remaining bunch of oregano, chop and reserve.

Combine the beans, fresh herb packet or the dried herbs and water in a large saucepan or stockpot. Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but still firm, 1 hour. Remove from the heat. Lift out and discard the herb bundle.

In a large stockpot, heat the olive oil or butter over medium heat. Saute the onions until golden, 15 to 20 minutes.

Stir in the garlic and cook just until the aroma is released, about 5 minutes. Add the tomatoes and their liquid, salt, pepper and half of the reserved chopped oregano (if using fresh). Reduce the heat to mediumlow and cook, stirring frequently, until the liquid is evaporated. Stir in the beans and their cooking liquid and cook 5 minutes longer.

Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook about 40 minutes, or until the beans are very tender.

Serve hot, garnished with the remaining chopped fresh oregano and lime wedges.

Yield: 8-10 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

White Bean Soup with Winter Greens

Servings: 1 Servings

Ingredients:

1 bunch Kale or chard; (10-12ounces)
3 cub Veggie broth; ( I use vegtbroth powder)
1 Russet potato; cut in ¼inch dice
½ medium Yellow onion; chopped
2 teaspoon Minced garlic
1 Bay leaf
2 ounce cans) beans orcannellini beans with juice
Salt & pepper to taste
1 teaspoon Grated lemon zest

Preparation:

I made this recipe tonight from Everyday Cooking with Dr. Dean Ornish. It was absolutely wonderful!!! I feel compelled to share it.

Remove and discard tough kale ribs. Bring a large pot of salted water to boil over high heat. Add kale leaves and boil 2 minutes. Drain in a colander. Rinse with running cold water. Drain again well. Chop coarsely.
In a medium pot, combine broth, potaotes, onion, garlic, and bay leaf.
Bring to a simmer, cover, and adjust heat to maintain a simmer. Cook until potatoes are just tender,about 10 minutes. Add beans and their liquid. Cook covered over low heat, until potatoes are soft and flavors are well blended, about 20 minutes.

Add chopped kale and simmer 5 minutes, uncovered. Season to taste with salt and pepper. Remove bay leaf. Stir in lemon zest and serve.

Posted to fatfree digest by JBennicoff@aol.com on Feb 5, 1998

White Bean Stew (Mf)

Servings: 4 Servings

Ingredients:

2 Garlic cloves; finely sliced
1/3 cub Olive oil
¼ cub White wine
3 cub Cooked cannellini beans;drained
½ cub Chicken broth
1 teaspoon Dried oregano
½ teaspoon Dried red pepper flakes
¼ cub Chopped parsley
Thinly julienned red bellpepper, for garnish

Preparation:

In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannellini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6642

Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on Sep 19, 1997

White Bean Turkey Chili

Servings: 1 Servings

Ingredients:

2 cub Chopped onion
1 Yellow bell pepper; chopped
½ Jalapeno chili; finelychopped
1 teaspoon Minced garlic
1 tablespoon Vegetable oil
3 tablespoon Flour
1 can (14½ ounces) chicken broth
1 teaspoon Dried oregano leaves
1 teaspoon Dried cumin
½ teaspoon Chili powder
1 can (15 ounces) Great Northernbeans, rinsed, drained
2 cub Cubed turkey
Salt and pepper to taste
¼ cub Chopped green pepper
¼ Chopped medium tomato

Preparation:

More LA Times recipes:

Saute onion, yellow bell pepper, jalapeno and garlic in oil in large saucepan until tender, about 5 minutes. Stir in flour and cook 1 to 2 minutes longer, stirring constantly. Add chicken broth and herbs to saucepan; heat to boiling. Boil, stirring constantly, until thickened. Stir in beans and turkey and cook 3 to 4 minutes; season to taste with salt and pepper. Spoon chili into bowls; top each with 1 tablespoon chopped green pepper and tomato. Makes 4 servings. Per serving: 262 calories; 9 g fat (1.9 g saturated fat; 31 percent calories from fat); 28.5 g carbohydrates; 39 mg cholesterol; 1,293 mg sodium.

Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle <howle@ebicom.net> on Nov 24, 1997

White Bean Vegetable Soup with Grilled Garlic Croutons

Servings: 1 Servings

Ingredients:

SOUP:
2 tablespoon Olive oil
1 Onion,; chopped
2 Carrots,; chopped
2 Stalks celery,; chopped
6 cub Chicken stock
2 teaspoon Fresh thyme
2 teaspoon Fresh rosemary,; minced
2 can Northern white beans,;drained and rinsed

CROUTONS:
1 Thin baguette, cutcrosswise; into ½-inchslices
2 Cloves garlic,; peeled
¼ cub Parsley leaves
Salt and pepper
¼ cub Olive oil

Preparation:

In a pot heat oil over medium heat and cook onions for 2 minutes. Add the chopped carrots and celery and cook for 2-3 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer soup until vegetables are tender, about 10-15 minutes. Stir in the fresh herbs and white beans. Return soup to a simmer. Using a handblender puree soup to desired consistency.

In a food processor or chopping bowl of Braun MultiPurpose Processor puree the garlic, parsley, salt and pepper and olive oil. Brush both sides of 12 slices of bread with garlic oil. Heat cast iron grill pan over medium high heat. Grill bread on both sides until toasted.

Serve soup hot with croutons.

Yield: serves 4-6
Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1219

Posted to MC-Recipe Digest V1 #253

Date: Sun, 20 Oct 1996 18:10:14 -0400

From: Meg Antczak <meginny@frontiernet.net>

White Bean, Black Olive and Basil Salad

Servings: 4 Servings

Ingredients:

2 can Beans, cannellini (19-oz ea)drained and rinsed
1/3 cub Shallots; finely chopped
¼ cub Basil, fresh; chopped
2 tablespoon Olives, black; pitted,chopped, pref. imported
3 tablespoon Vinegar, red wine
2 tablespoon Olive oil, extra virgin
2 tablespoon Vegetables stock
Salt and pepper to taste
2 small Radicchio heads; cut intothin ribbons
2 large Tomatoes, vine-ripened;cored and cut into wedges

Preparation:

In a medium sized bowl, combine beans, shallots, basil and olives. In a small bowl, whisk together vinegar, oil and vegetable stock. Pour over the bean mixture and toss until all ingredients are coated. Season with salt and pepper. Divide the radicchio equally among 4 plates, top with the bean salad and garnish with tomato wedges.

Serves 4.

Per serving: 467 cal; 26 g prot; 9 g fat; 74 g carb; 239 mg sodium; 0 mg chol.

Adapted from a recipe in Eating Well/July-Aug 1993/MM by DEEANNE

White Bean, Chard and Pancetta Soup

Servings: 6 Servings

Ingredients:

¼ pound Pancetta (Italian bacon) finely diced
1 medium Onion; finely diced
1 small Carrot; finely diced
2 Celery ribs; thinly sliced
1 teaspoon Finely minced garlic
1 cub Dried white beans
4 cub Low-sodium chicken broth
1 teaspoon Chopped fresh thyme leaves=OR=-
1 teaspoon -Dried thyme
6 large Swiss chard leaves
Salt and pepper; as desired
Grated Parmesan cheese as desired

Preparation:

PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes. Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or until vegetables soften. Add the beans, broth and thyme. Cover tightly, place in oven. Bake for 1 ½ hours or until beans are soft.
Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices ¼-inch thick. Roughly chop the chard leaves. Add the chard to the bean mixture and replace in the oven. If the soup is looking too thick, add some water. Cook another 20 minutes. Remove the pot from the oven and add salt and pepper as needed. Serve the soup piping hot and offer grated Parmesan cheese on the side.

White Bean, Pasta and Roasted Pepper Soup

Servings: 1 Servings

Ingredients:

1/3 cub Oil-packed sun-driedtomatoes; chopped, 2tablespoons oil reserved
1 tablespoon Minced garlic
1 teaspoon Dried savory
3 cub Canned vegetable broth
1/3 cub Small pasta bows;(farfallini) or small elbowmacaroni
1 can (15-oz) cannellini (whitekidney beans); rinsed,drained
1 Jar; (7-oz) roasted redpeppers, drained, sliced

Preparation:

The crisp Rosemary Toasts taste great dunked into this flavorful soup. To serve on the side, toss arugula with sliced red onions and basalmic vinaigrette, then top the salad with shavings of Parmesan cheese. For dessert, keep it simple with ripe pears and amaretti (almond cookies).

Heat 2 tablespoons oil reserved from sun-dried tomatoes in heavy large saucepan over medium-low heat. Add garlic and savory and stir 1 minute. Add broth and sun-dried tomatoes. Increase heat to high and bring to boil. Add pasta, cover and boil until pasta is almost tender, about 5 minutes. Mix in cannellini and peppers. Reduce heat; simmer uncovered until pasta is just tender but still firm to bite, about 4 minutes. Season to taste with salt and pepper and serve.

2 Servings; Can Be Doubled

Bon Appétit February 1997

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998

White Bean, Radish and Red Onion Salad

Servings: 8 Servings

Ingredients:

1 can (19 oz) white kidney beans,drained
½ cub Red or mild white onion,chopped
1 cub Thinly sliced or dicedcucumber
¾ cub Sliced radishes
1 Clove garlic, finely minced
½ cub Chopped fresh parsley
3 tablespoon Lemon juice or sherryvinegar
2 tablespoon Olive oil, or vegetable oil
Salt and pepper, to taste
Red leaf lettuce, or otherlettuce

Preparation:

Drain beans, rinse and drain again. Place in salad bowl. Add onion, cucumber, radishes, garlic and parsley. Toss. Add lemon juice or sherry vinegar, oil, salt and pepper. Serve on red leaf lettuce. MC formatting by bobbi744@sojourn.com

Recipe by: Low Cholesterol Cuisine Cookbook Posted to MC-Recipe Digest V1 #664 by Roberta Banghart <bobbi744@sojourn.com> on Jul 10, 1997

White Bean, Wheat Berry, and Escarole Soup

Servings: 1 Servings

Ingredients:

1 pound Dried baby lima beans orother dried, picked overwhite beans
2 Ham hocks
2/3 cub Wheat berries*
8 cub Water
2 cub Chicken broth
2 medium Onions, chopped
3 Carrots, chopped
3 Celery ribs, chopped
1 Bay leaf
1 teaspoon Dried rosemary, crumbled
1 Head escarole (about 1pound), chopped coarsely
3 Garlic cloves, minced

Preparation:

*available at natural foods stores and some specialty foods shops

In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat. In a blender or food processor pure 3 cups soup. Stir pure into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.) Yield:
15 cups
NOTES : (Courtesy Gourmet Magazine)

Recipe by: Cooking LiveShow #CL8792

Posted to MC-Recipe Digest V1 #369, by Angele Freeman <jfreeman@netusa1.net> on Sun, 12 Jan 1997.

White Bean-And-Herb Sandwich

Servings: 4 Servings

Ingredients:

1 cub Cooked and drained whitebeans (I used GreatNortherns)
2 tablespoon Chopped fresh parsley
1 tablespoon Snipped chives
1 tablespoon Chopped fresh dill -or-
1 teaspoon Dried dill weed
¼ teaspoon Salt
⅛ teaspoon Black pepper
2 ounce Nonfat cream cheese
1 tablespoon Fresh lemon juice
8 slice Whole grain bread
1 Cucumber; peeled and thinlysliced
Boston lettuce
Sprouts

Preparation:

Date: Sat, 6 Apr 1996 17:51:11 -0600

From: joeanddi@aristotle.net (Joe and Dianne Fago) Here's another recipe from the Vegetarian Times Special Issue 101 Low-Fat & Fast Meatless Recipes. It can be used for a sandwich or cracker spread or a dip with veggies. I made a double batch, so that there would be extra, and I'm glad that I did! After I mixed it up, I thought that it needed a little punch, so I added some minced garlic. I'm bad about adding garlic to everything that I can.

In a food processor, cimbine beans, parsley, chives, dill, salt, pepper, cheese and lemon juice; process until smooth. Spread mixture on 4 slices of bread; top with cucumber, lettuce and sprouts. Top with remaining bread.

Makes 4 sandwiches. Recipe from Vegetarian Times Special Issue 101 Low-Fat & Fast Meatless Recipes, pg. 67 Per serving: 261 cal., 12g prot., 6g fat, 39g carb., 13mg chol., 558mg sodium, 8g fiber. The fat is incorrect, because I substituted nonfat cream cheese for the low-fat cream cheese or goat cheese that it origionally called for.

FATFREE DIGEST V96 #96

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bean-And-Shrimp Crostini

Servings: 8 Servings

Ingredients:

2 teaspoon Olive oil
½ pound Small shrimp, peeled anddeveined
2 Cloves garlic, minced
½ cub Drained canned GreatNorthern beans
⅛ teaspoon Salt
⅛ teaspoon Pepper
4 ounce Italian bread slices, (8slices) toasted(½-inch-thick)
8 small Fresh sage leaves,(optional)

Preparation:

Heat oil in a medium nonstick skillet over medium heat. Add the shrimp, and saute 1 minute. Add garlic, and saute an additional minute or until shrimp are done. Remove shrimp mixture from skillet, and set aside.

Add beans, salt, and pepper to skillet; cook over medium heat 1 minute, stirring frequently. Remove from heat, and mash beans. Spread bean mixture evenly over bread slices. Yield: 8 appetizers (serving size: 1 appetizer).

Per serving: 120 Calories; 2g Fat (17% calories from fat); 10g Protein; 15g Carbohydrate; 43mg Cholesterol; 160mg Sodium

NOTES : To serve, divide shrimp mixture evenly among bread slices; garnish with sage leaves, if desired.

Recipe by: Cooking Light, May 1995, page 142

Posted to MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.

White Beans

Servings: 30 Servings

Ingredients:

8 pound White beans
2 Ham hocks
4 large Onions, diced
1 quart Chili sauce
1 ½ Bottles catsup
1 pound Brown sugar (or less)
4 teaspoon Prepared mustard
Salt and pepper to taste
Water

Preparation:

Soak the beans overnight. Cook beans in water with ham hocks and onions until nearly done. Remove the ham hocks and take meat off bones. Put meat back in the beans and add the remaining ingredients. Bottle and pressure for 1 hour at 10 pounds pressure. Makes about 30 pints. "When I made mine, I used a medium size shoulder ham roast instead of the ham hocks and added more mustard."

Recipe by: Dorothy Posted to MC-Recipe Digest V1 #537 by hister@juno.com (Iris E. Dunaway) on Mar 22, 1997

White Beans

Servings: 1 Servings

Ingredients:

1 package White beans; (500 gm or 1lb.)
¼ pound Sliced bacon
3 cub Tomatoes; chopped
1 large Onion; sliced
4 Cloves chopped garlic;(½-¾ cup)
Fresh parsley; (optional)

Preparation:

Soak the beans overnight in water, rinse and add fresh water. Cook for 2 hours

or until tender. You could try using one of the big bottles of white Navy beans I have never used them but it should work. 4 cloves of garlic refers to the Elephant or very large cloves of Garlic. I like lots of garlic.

Cook bacon, add onion and garlic and cook until tender. Add tomato and cook for 4 more minutes.

Add to beans and simmer for ½ hour on stove top.

Gordon <gordon@mpsnet.com.mx> This is a bean recipe that is different. I like it a lot.
Posted to MC-Recipe Digest V1 #943 by "Nitro_II " <Nitro_II@classic.msn.com> on Dec 3, 97

White Beans and Collard Greens Soup

Servings: 2 Servings

Ingredients:

Vegetable cooking spray
1/3 pound Collard greens; prepared asdirected
1/3 cub Onion; diced
1 Stalk celery; diagonallysliced
1 medium Carrot; cut in ¼" piecesor half-moon slices
2 ounce Sliced fresh mushrooms
1 tablespoon Chopped fresh thyme
¼ teaspoon Bouquet garni; or more
Pepper; freshly ground
6 cub Water
4 teaspoon Concentrated soup base;vegetable
10 ounce Cooked french beans; *seenote
1 ½ cub Roasted mixed vegetables;*see note
¼ teaspoon Sea salt; if needed

GARNISH:
1 teaspoon Lemon zest
2 teaspoon Chopped fresh cilantro; orparsley
¼ teaspoon Freshly ground black pepper;to taste

Preparation:

1. Remove spines from about 4 collard leaves. Rinse well. Towel dry. Cut into long ribbons, about 1-¼ wide. Stack the ribbons and jullienne.

2. Spray a large soup pan and lightly brown the raw onion, celery, carrots, mushrooms and collards. Stir-fry for about 4 to 5 minutes. Season with thyme, mixed herbs and pepper. Add the water, better than bouillon or similar soup base, cooked flageolets and mixed vegetables on hand; preferrably roasted. Heat until almost boiling. Simmer partially covered, cooking gently for about 30 minutes, and the liquid has been reduced by half (or to 3 or 4 cups). Taste and add salt if necessary; add more water if desired. Cover, ajar, simmer another 10 minutes or so. Adjust heat to cook up to another 30 minutes, but t it's best not to overcook the greens or the beans. Better to reheat in the microwave.

Serve two or three bowls of soup and garnish with finely chopped lemon zest and cilantro, mixed with freshly ground black pepper.

REVIEW: This soup resembles Japanese miso in appearance: clear dark broth, and slices of greens, mushrooms and carrots. The beans add flavor and texture. Very good. The lemon adds a bite and the cilantro adds an after glow.

NOTES: Cooked flageolet beans, drained; alternates are black eyed peas, navy or northern white beans. Assorted leftover roasted vegetables: such as potatoes, red onion, fennel bulb, carrots chunks, and/or parsnips with a little white wine and vegetable broth: covered in 400F oven for about 30 minutes (stirring and adding liquid if necessary after 20 minutes.

resources: >For a similar soup, see Tuscan White Bean by Jeff Lehr in Delicious! magazine with archives at www.newhope.com/public/delicious >kitPATh mc-PER SERVING: 302CAL, 2.1G fat (6% cff). 10.9g fiber. 14.9g protein, 58.4g carbs >Eat-LF Archives at www.reggie.com 1998Feb

Recipe by: Hanneman (1998)

Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 03, 1998

White Beans with Roasted Garlic Dressing

Servings: 2 Servings

Ingredients:

1 small Garlic head
2 Bread slices, Italian, firm
1 tablespoon Lemon juice, fresh
2 tablespoon Vegetable stock
4 teaspoon Olive oil, extra virgin
1 teaspoon Mustard, Dijon
pinch Pepper, cayenne
15 ounce Beans, Great Northern,canned; drained and rinsed
1 small Bell pepper, red; seeded,finely diced
2 tablespoon Chives; snipped OR
2 tablespoon Scallion greens; chopped
1 tablespoon Oregano, fresh; chopped OR
½ teaspoon Oregano, dried
Salt and pepper to taste
3 cub Chicory or other bitterlettuce; washed and torn

Preparation:

Preheat oven to 400 degrees. Remove 1 clove of garlic from the head; peel and cut in in half. Rub the garlic on both sides of bread slices; cut the bread into ½ inch cubes. Place on a baking sheet. Remove the loose, papery skin from the garlic head and slice ½ inch off the top. Wrap in aluminum foil and place on the baking sheet. Bake for 10 minutes, or until croutons are crisp and golden. Remove the croutons and set aside. Continue roasting the garlic for 20 to 25 minuts longer; it should be quite soft.
Unwrap and let cool for 5 minutes. Separate the garlic cloves and squeeze ut the pulp into a smal bowl; mash with a fork. Whisk in lemon juice, vegetable stock, oil, mustard and cayenne.

In a medium sized bowl, combine beans, red peppers, chives or scallion greens, oregano and the reserved croutons. Pour the garlic dressing over and toss until well coated. Season with salt and pepper. Serve immediately on a bed of chicory. Serves 2.

per serving: 546 cal; 29 g protein; 11 g fat; 88 g carb; 399 mg sodium; 0 mg chol

White Beans with Sage

Servings: 4 Servings

Ingredients:

¼ cub Olive oil
3 large Garlic cloves, peeled andminced
1 can White beans (2 cups)
1 teaspoon Dried sage leavesOR
1 tablespoon Fresh sage leaves
1 cub Chicken broth
1 ½ teaspoon Cracked pepper (or freshlyground)
12 ounce Small shell noodles
½ cub Parmesan or Asagio cheese
Salt

Preparation:

Heat olive oil in a wide skillet and add garlic. Cook briefly. Add white beans and heat through. Add sage, broth and pepper. Lower heat and simmer.

Bring a large pot of water to a boil. Add noodles. Cook until al dente; they should be cooked through but just barely. Drain pasta well. Place in a large serving bowl and toss with beans and about half the cheese, salting to taste. Top with remaining chesse. Garnish with fresh sage, if you have it. Serve with baked carrots and Italian-style bread (or bread of choice).

In the summertime, you could add a cut-up garden tomato, or several quartered cherry tomatoes.

To bake carrots: Peel and trim 4 or 5 large carrots. Cut them on the diagonal about ½" thick. Toss with 1 tablespoon olive or vegetable oil. Spread in a 9x13" baking pan (or on a shallow baking sheet).
Season liberally with salt and pepper and bake at 400'F. for 30 minutes, or until browning and tender. These are also good if you throw in a few chunks of red bell pepper.

White bean vegetable soup: Add a diced carrot, onion and rib of celery to the olive oil when you add the garlic. Cook until soft, then proceed with recipe. Add a can of water when you add the broth.
Cook 8 ounces of noodles separately as instructed in the recipe, then add to soup, adding more water or broth if you think the mixture is too thick. Serve in bowls with cheese on top.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

White Beans with Sage

Servings: 1 Servings

Ingredients:

2 can Your favorite white
Beans ..
1 Bay leaf
2 Fresh winter savory or thyme
Sprigs
10 Fresh sage leaves
1 medium Yellow onion, cut into ½
Inch pieces
Salt and pepper
3 Garlic cloves, finely
Chopped
1/3 cub Dry white wine
½ tablespoon Parsley

Preparation:

There have been a number of good polenta suggestions...here is one that we enjoyed earlier this summer. It was one of those hot days, so I chilled the polenta in a loaf pan, and just sliced it (without dry-frying or anything). On top I put white beans and sage. It's an adaptation of a recipe from Fields of Greens (called Warm Cannellini Beans with Sage, p.
270, for those of you with this cookbook)

Put the beans into a saucepan with the bay leaf, savory and two of the sage leaves. Warm gently until you need them, so that they take in the herb flavors. Remove the herbs and bay leaf, leave the beans in their broth.

While the beans cook, chop the remaining sage leaves. Water-saute the onion, ½ t salt, and a few pinches of pepper. Saute (I'll probably use water next time; I tried wine, but I thought it made the whole thing to wine-y.) over medium heat until the onion begins to release its juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a minute or two, until the pan is nearly dry.

Add the beans and their broth to the onions along with ½ t salt and a few pinches of pepper. Lower the heat and cook for 20 minutes, adding alittle water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.

From: Cindy_Bloch@transarc.com. Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

White Beans with Tomato, Basil, and Parmesan

Servings: 8 Servings

Ingredients:

1 tablespoon Olive oil
3 Cloves garlic
3 cub Great northern beans
1 ½ cub Tomato -- chopped
¼ cub Basil
½ cub Parmesan cheese
1 tablespoon Lemon juice

Preparation:

In a skillet, heat oil over low heat. Add garlic and cook, stirring occasionally, for 4 minutes or until lightly colored and fragrant. Stir in the beans, tomato, and basil and cook for 7 minutes or until heated through and the tomato has released its juices. Stir in cheese and lemon juice.

Recipe By : Reader's Digest Live Longer Cookbook

From: Av718@freenet.Carleton.Ca (Ann Codate: Tue, 14 Feb 1995 15:36:14 ~0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

White Beans, Greens and Sun-Dried Tomato Crosti

Servings: 8 Servings

Ingredients:

NORMA WRENN:
-NPXR56B-----
1 cub Dried white beans; soakedOvernight in refrigerator
1 large Onion; whole; chopped
8 Whole garlic cloves (up To12)
Salt/pepper
½ cub Sun-dried tomatoes (notPacked in oil)
½ cub Nonfat plain yogurt
10 cub Assorted greens (escarole;Arugula, dandelion, orRadicchio), well rinsed andcoarsely chopped
3 tablespoon Red wine vinegar
½ teaspoon Hot red pepper flakes; orMore to taste
8 slice Whole grain bread

Preparation:

Drain the beans, rinse, and cover with 4 to 6 cups fresh water. Add the onion and all but 1 of the cloves, bring to a boil. Reduce heat and simmer for about 1 hour, until the beans are very soft. Drain the beans, onions, and garlic, and reserves the remaining bean liquid. Place the bean mixture in the container of a food processor and puree, adding enough cooking liquid to make a soft puree. Season with slt and pepper. Set aside. Chop the sun-dried tomatoes and soak them for 15 to 30 minutes in just enough bean cooking liquid to soften and release their flavor. Fold the tomatoes into the beans. Fold in the yogurt. In a large saute' pan over high heat, wilt the greens in the vinegar. Drain well and season with salt, pepper, hot pepper flakes, and additional vinegar, if desired. To assemble the crostini, grill or toast the whole grain bread. While warm, rub it with the remaining garlic clove, cut in half. Spread the bread slices with white bean puree and top each with chopped greens. Serving size = 1 slice 152 calories 1.5 grams fat 1.1 milligrams cholesterol 247.4 milligrams sodium without added salt Source: Eat More, Weight Less

Posted to MC-Recipe Digest V1 #741 by hurlbert <hurlbert@concentric.net> on Aug 13, 1997

White Bean-Vegetable Salad

Servings: 4 Servings

Ingredients:

¾ cub Diced carrot
3 tablespoon Red wine vinegar
2 tablespoon Olive oil
¼ teaspoon Salt
¼ teaspoon Dried basil
⅛ teaspoon Dried thyme
⅛ teaspoon Crushed red pepper
⅛ teaspoon Rubbed sage
⅛ teaspoon Black pepper
2 Cloves garlic, minced
1 cub Diced yellow bell pepper
½ cub Thinly sliced green onions
10 Cherry tomatoes, quartered
32 ounce Cannellini beans or otherwhite beans, rinsed anddrained
4 cub Torn curly endive

Preparation:

Bring ¼ cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.

Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Yield: 4 servings (serving size: 1-½ cups bean mixture and 1 cup endive).

Per serving: 930 Calories; 10g Fat (9% calories from fat); 58g Protein; 162g Carbohydrate; 0mg Cholesterol; 225mg Sodium

Serving Ideas : Spoon onto individual endive-lined salad plates.

Recipe by: Cooking Light, April 1995, page 114

Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.

White Bread

Servings: 1 Servings

Ingredients:

2 package Yeast
¾ cub Warm water
2 2/3 cub Warm water
¼ cub Sugar
1 tablespoon Salt
3 tablespoon Shortening
9 -(up to)
10 cub All-purpose flour

Preparation:

Dissolve yeast in ¾ cup warm water. Mix next 4 ingredients together using a mixer. Add 5 cups flour. Mix well. Add more flour until dough is easy to handle. Turn dough onto lightly floured board. Knead until smooth, about 10 minutes. Place in greased bowl & butter the top. Cover & let rise in warm place until double in bulk. Punch down & divide in half. Roll each half out into rectangle 9x18 inches. Roll up, beginning at short end, & press each end sealed. Place seam side down in greased loaf pans. Brush tops lightly with butter & let rise again until double in bulk (about 1 hour). Preheat oven to 425. Place loaves on low rack in oven & bake 30-35 minutes or until golden brown. Remove from oven & brush tops with butter. Cool on wire racks.

MRS. THOMAS IGOU

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bread

Servings: 100 Servings

Ingredients:

1 ½ cub WATER; WARM
2 quart WATER; COLD
1 ¾ cub MILK; DRY NON-FAT L HEAT
7 ¾ pound FLOUR GEN PURPOSE 10LB
6 ounce SUGAR; GRANULATED 10 LB
6 ¼ ounce SHORTENING; 3LB
1 ¼ ounce YEAST BAKER 2 LB
3 ounce SALT TABLE 5LB

Preparation:

PAN: 11 BY 5 BY 3 ½" BREAD PAN. TEMPERATUR: 425F. OVEN

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110F.
MIX WELL. LET STAND 5 MINUTES. STIR. SET ASIDE FOR USE IN STEP 4.

2. PLACE WATER IN MIXER BOWL. ADD MILK, SUGAR AND SALT. MIX AT LOW SPEED JUST ENOUGH TO BLEND.

3. ADD FLOUR. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR IS INCORPORATED INTO LIQUID.

4. ADD YEAST SOLUTION, MIX AT LOW SPEED 1 MINUTE.

5. ADD SHORTENING, MIX AT LOW SPEED 1 MINUTE. CONTINUE MIXING AT MEDIUM SPEED 10-15 MINUTE OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78-82F.

6. FERMENT: SET IN WARM PLACE (80F.) 2 HOURS OR UNTIL DOUBLE IN BULK.

7. PUNCH: FOLD SIDES INTO CENTER AND TURN DOUGH COMPLETELY OVER. LET REST
30 MINUTES.

8. MAKE-UP: SCLAE INTO 8-27 OZ PIECES, SHAPE EACH PIECE INTO A SMOOTH BALL;
LET REST 12-15 MINUTES. MOLD EACH PIECE INTO AN OBLONG LOAF; PLACE EACH LOAF SEAM-SIDE DOWN INTO LIGHTLY GREASED PAN.

9. PROOF: AT 90-100F., ABOUT 1 HOUR OR UNTIL DOUBLE IN SIZE.

10. BAKE: 35-40 MINUTES OR UNTIL DONE.

11. WHEN COOL, SLICE 25 SLICES (ASBOUT ½" THICK) PER LOAF.

NOTE: 1. IN STEP 8, WHEN USING 9 ⅞ BY 4 ¼ BY 2 ¾-INCH BREAD PANS, SCALE INTO 12-18 OZ PIECES. IN STEP 10, BAKE AT 425F., 25-30 MINUTES. IN STEP 11, SLICE 20 SLICES (ABOUT ½" THICK) PER LOAF.

Recipe Number: D00800

SERVING SIZE: 2 SLICES

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bread

Servings: 15 Servings

Ingredients:

5 cub White bread flour
2 ½ cub Water, extra warm
2 teaspoon Salt
3 tablespoon Sugar
5 tablespoon Vital wheat gluten
1 tablespoon Yeast
2 tablespoon Shortening

Preparation:

1. Dissolve sugar and yeast in ½ cup of the extra warm water. Set aside.

2. Meal the salt, vital wheat gluten, and shortening into the flour.

3. Add the remaining 2 cups of extra warm water to flour. Stir.

4. Add yeast mixture.

5. Kneed until all flour is blended and dough is elastic. More flour can be added if dough is too sticky. (You can kneed for awhile, let set for about 5 minutes and then come back to it. This makes it easier to kneed without incorporating more flour)

6. Let rise for 1 ½ hours, punching down as needed.

7. Separate dough into two parts. Form into loaf size. Place in 2 greased loaf tins.

8. Let rise in tins until double. Bake at 350 F for 40 minutes.

NOTES : This recipe will make approximately 15 buns. Divide dough into 15 parts. Roll into balls. Place in a 9 x 13 greased bake pan with tops down to coat with some of the shortening. Turn dough back right side up. Let rise until double and bake in 350 F oven for 25-30 minutes. For persons living at a lower altitude, increase the amount of yeast to 2 tablespoons (2 packages).
Recipe by: Iris Dunaway

Posted to MC-Recipe Digest V1 #388 by hister@juno.com (Iris E. Dunaway) on Jan 25, 1997.

White Bread

Servings: 2 Servings

Ingredients:

NORMA WRENN:
5 ½ cub Unsifted flour; up to 6-½
3 tablespoon Sugar
2 teaspoon Salt
1 package Dry yeast
1 ½ cub Water
½ cub Milk
3 tablespoon Margarine

Preparation:

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved dry yeast. Combine water, milk and margarine in a saucepan. HJeat over low heat until liquids are warm. (Margarine does not need to melt)> Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer scraping bowl occasionally. Add ¾ cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board: knead until smooth and elastic, about 9-10 minutes. Place in greased bowl, turning to greast top. Cover; let rise in warm place, free from draft until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Cover; let rest 15 minutes. Divide dough in half and shape into loaves. Place in 2 greased 8-½ x 4-½ x 2-½ inch loaf pans. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hour. Bake in hot oven (400 degrees F.) about 20-25 minutes or until done. Remove from pans and cool on wire racks. Source: Taylor County Extension Homemaker Clubs Elsie Watters Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 12, 1998

White Bread

Servings: 1 Servings

Ingredients:

2 ¼ teaspoon Yeast; (6 G)
3 cub Bread Flour; (450 G)
1 ½ teaspoon Salt; (7 G)
1 ½ tablespoon Sugar; (13 G)
1 ½ tablespoon Powdered Milk; (12 G)
4 ½ teaspoon Butter; (15 G)
1 ½ cub Warm Water; Less
3 tablespoon Warm Water; (300G)

Preparation:

white bread cycle

>From: John Whitmore <whit@milton.u.washington.edu> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Welbilt, The Bread Machine

White Bread

Servings: 9 Servings

Ingredients:

-CHRISTINE ERICKSON MMVH58B
2 ½ teaspoon Yeast
3 cub Bread flour
2/3 teaspoon Salt
2 tablespoon Honey
2 tablespoon Vegetable oil
1 cub Milk, or water

Preparation:

Follow the directions in your BM cookbook.

Posted to MM-Recipes Digest V4 #132 by "dtennant@spectra.net" <dtennant@spectra.net> on May 12, 1997

White Bread

Servings: 1 Servings

Ingredients:

1 package Active dry yeast
1 teaspoon Sugar
¼ cub Warm water
1 Egg
¼ cub Vegetable oil
1 cub Lukewarm water
1 teaspoon Salt
¼ cub Sugar
3 ½ cub Flour; (3 ½ to 4)

Preparation:

In large bowl, dissolve yeast and 1 teaspoon sugar in ¼ cup warm water.
Allow to stand until it bubbles and foams. Add egg, oil, lukewarm water, salt, ¼ cup sugar and 2 cups of the flour. Beat with an electric mixer for 2 minutes. With wooden spoon, stir in remaining 1 ½ to 2 cups flour until dough leaves the side of the bowl. Place dough in well-greased Bread 'n Cake Bake pan; cover. Place pan in Crock-Pot. Cover and bake on High for 2 to 3 hours or until edges are browned. Remove pan and uncover. Let stand 5 minutes. Unmold on cake rack. 1 loaf (for 3 ½- or 5-quart Crock-Pot).
Posted to recipelu-digest Volume 01 Number 452 by Bunny <layla696@ix.netcom.com> on Jan 5, 1998

White Bread (And Variations)

Servings: 14 Servings

Ingredients:

1 package Yeast
2 ½ cub Bread flour
4 teaspoon Sugar
1 teaspoon Salt
1 tablespoon Nonfat milk powder
4 teaspoon Applesauce; unsweetened (seenote)
1 tablespoon Poppy seeds
1 tablespoon Sesame seeds
325 cc Water

Preparation:

Recipe By: Reggie Dwork. Put all ingredients into pan in order given. Use the nonfat milk as powder - do not reconstitute. I select the thin crust and start the machine.

NOTE: I use applesauce to reduce the fat content. Standard recipe uses 4 tsp butter or margarine.

Nutritional Info (without seeds): Cal 96.5, Fat 0.3 g, Carbs 19.9 g, Protein 3.3 g, Sodium 217 mg, Dietary Fiber 0.9 g, CFF 2.9%

Nutritional Info (with seeds): Cal 103.8, Fat 1.0 g, Carbs 20.2 g, Protein 3.6 g, Sodium 218 mg, Dietary Fiber 1.0 g, CFF 8.3%

REGGIE@NETCOM.COM (REGGIE DWORK)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bread (Short Formul

Servings: 100 Servings

Ingredients:

2 cub WATER; WARM
2 quart WATER
6 ½ ounce MILK; DRY NON-FAT L HEAT
2 pound FLOUR GEN PURPOSE 10LB
6 pound FLOUR GEN PURPOSE 10LB
3 ½ ounce SUGAR; GRANULATED 10 LB
¾ pound SUGAR; GRANULATED 10 LB
6 ounce SHORTENING; 3LB
2 ounce YEAST BAKER 2 LB
2 ounce SALT TABLE 5LB

Preparation:

PAN: 10 ½ BY 5 BY 3 ½" BREAD PAN TEMPERATURE: 450 F. OVEN 375 F. OVEN

1. SPRINKLE YEAST OVER WARM WATER. DO NOT USE TEMPERATURES ABOVE 110 F OR BELOW 105 F. MIX WELL. LET STAND 5 MINUTES. ADD SUGAR; STIR UNTIL DISSOLVED. LET STAND 10 MINUTES; THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.

2. PLACE WATER (65 F) IN MIXER BOWL. ADD MILK, SUGAR, AND YEAST FOOD. MIX AT LOW SPEED UNTIL SMOOTH.

3. ADD FLOUR, MIX AT LOW SPEED; ADD SHORTENING AND YEAST SOLUTION.
MIX AT LOW SPEED UNTIL FLOUR IS THOROUGHLY MOISTENED.

4. MIX AT MEDUIM SPEED 10 MINUTES.

5. LET RISE IN MIXER BOWL 20 MINUTES.

6. SIFT TOGETHER FLOUR AND SALT; ADD TO MIXTURE IN MIXING BOWL.
MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC.

7. FERMENT: SET IN WARM PLACE (80 F) FOR 25 TO 30 MINUTES OR UNTIL DOUBLE IN SIZE.

8. MAKE UP: SCALE INTO 8 - 28 OZ PIECES. ROLL SCALED DOUGH TO PAN SIZE; PLACE 1 LOAF INTO EACH LIGHTLY- GREASED PAN.

9. PROOF: AT 90 F. FOR 25 TO 30 MINUTES OR UNTIL DOUBLE IN SIZE.

10. BAKE: 5 MINUTES AT 450 F. REDUCE TEMPERATURE TO 375 F. AND BAKE 25 TO 30 MINUTES OR UNTIL DONE.

11. WHEN COOL, SLICE 25 SLICES (ABOUT ½ INCH THICK) PER LOAF.

NOTE: 1. IN STEP 8, WHEN USING 9 BY 4 ½ BY 2 ¾" BREAD PANS, SCALE INTO 12-25 OZ PIECES. IN STEP 11, SLICE 20 SLICES (ABOUT ½ INCH THICK) PER LOAF.

NOTE: 2. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 3 TO 5 MINUTES ON LOW FAN WITH OPEN VENT. REDUCE TEMPERATURE TO 325 F., BAKE UNTIL DONE.

Recipe Number: D00900

SERVING SIZE: 2 SLICES

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Bread 2

Servings: 1 Servings

Ingredients:

3 cub Bread flour
1 ¼ teaspoon Yeast; depending on the weather (1.25 to 1.5)
¼ cub Nonfat dry milk
2 tablespoon Sugar
1 teaspoon Salt
2 tablespoon Margarine
1 cub Water
3 tablespoon Water

Preparation:

From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Catherine Pitts <cwp@cwppc.wsnc.org>>

White Bread 3

Servings: 1 Servings

Ingredients:

3 cub Flour
2 tablespoon Sugar
1 ½ teaspoon Salt
1 Scoop yeast; (coffee scoop)
1 tablespoon Oil; optional
1 ½ cub Water

Preparation:

Put about 3 cups of flour in the bowl of the Cuisinart, add about 2 T of sugar, 1 ½ t. of salt, and (over the sugar, not the salt) sprinkle about 1 small coffee scoop of yeast (probably about 2 T). If you use no oil or want a fat-free loaf, close the Cuisinart lid at this point. If you'd like a loaf that will last a little longer, add about a T of oil. Then close the lid and have about 1 ½ cups of water handy in a measuring cup or a vessel with a good thin pouring spout. Start the Cuisinart and slowly add in the water in a thin stream until the dough forms a ball and starts to slam around the bowl. If it is too thin, the dough will work up under the shaft (I always use the steel blade and NOT the plastic one), so watch what is going on inside. Also, do not use warm water, since working the bread in the machine will warm up the whole dough and you can kill the yeast if it gets too hot. If you start getting the dough too wet, stop and add another T or two of flour and then start the machine again.

Anyway, after you have a rather soft, but not sticky dough running around the machine, let the machine run for about 30 or 40 seconds. Feel of the bowl with your hand to be sure that it is not too hot in there. Then just turn off the machine and wait until the dough rises up to the top of the bowl. Turn out and form into a loaf and put in a greased loaf pan or finish a little more with your hand kneading and then put into any shape you want (even bagels or baguettes). Bake and enjoy. About 400 degrees until golden brown. I always cool on a rack so that it doesn't sweat.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

White Bread 4

Servings: 2 Loafs

Ingredients:

1 pound Flour
2 teaspoon Salt
2 teaspoon Dried yeast
2 pint Lukewarrn water

Preparation:

BARA GWYN Sprinkle the yeast on top of 4 pint of tepid water and leave in a warm place for 10-15 minutes until the mixture is frothy. Then mix the flour and salt. Add the yeast and remaining water. Mix into an elastic dough adding more water (or milk) if required. Turn on to a floured board and knead lightly for 10 minutes until the dough is smooth. Divide the dough in half and place in 2 greased and floured 1 Ib. bread tins. Cover with a clean cloth and leave in a warm place to rise until the dough fills the tins. Bake in a very hot oven (450/F. or Mark 8) for 15 minutes , reduce to 400/F. or Mark 6, and cook for a further 20-25 minutes. When cooked the loaves are well risen, goiden-brown and hollow-sounding when tapped.
Posted to MM-Recipes Digest V3 #256

Date: Thu, 19 Sep 1996 18:42:04 +0000

From: "ray.watson" <ray.watson@ukonline.co.uk>

White Bread 5

Servings: 1 Servings

Ingredients:

2 cub Capacity; 3-Cup Capacity
1 ½ teaspoon Yeast; 2 ¼ tsp.
2 cub Bread flour; 3 c.
¾ teaspoon Salt; 1 tsp.
2 teaspoon Sugar; 1 tbls.
2 tablespoon Plus 1 tsp Nonfat dry milk;4 Tbls.
2 teaspoon Butter or margarine; 1 tbls.
¾ cub Plus 1 tbls water; 1 ¼ cup
1 teaspoon Lemon juice; 1 tsp.

Preparation:

All ingredients must be at room temperature. Add ingredients in order specified in your bread machine owner's manual. Set bread machine on the basis/standard bread making setting. Select medium or normal baking cycle.
Recipe By : The Untimate Bread Machine Cookbook

Posted to MC-Recipe Digest V1 #302

Date: Thu, 14 Nov 1996 22:24:53 -0800 (PST)

From: Hoppie <steveh@ccnet.com>

White Bread for Bread Machine

Servings: 6 Servings

Ingredients:

1 cub Water
¼ cub Margerine or butter
1 Egg
2 tablespoon Sugar
1 teaspoon Salt
3 cub Bread flour
¼ cub Nonfat dry milk
2 ½ teaspoon Yeast

Preparation:

Note: This is for a Large (1.5 lb) loaf, adjust # of servings to 4 for medium loaf, 3 for small loaf.

Put ingredients in your machine in the order suggested by the manufacture and engage warp engines on regular bread cycle.

This makes a very nice (rich) white bread.

From: The Bread Machine Cookbook (vol I) by Donna Rathmell German

Posted to MM-Recipes Digest V4 #213 by serge.cyr@sympatico.ca (Serge Cyr) on Aug 14, 1997

White Brownies

Servings: 48 Servings

Ingredients:

6 Squares white bakingchocolate
1 cub Butter or margarine
6 Eggs
3 cub Sugar
2 teaspoon Vanilla
3 cub All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
1 package (12 oz) vanilla chips
1 cub Chopped pecans

Preparation:

In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes. In a mixing bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; add to chocolate mixture.
Stir in chips and pecans. Pour into a greased 15x10x1-inch baking pan. Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack.

Recipe by: Quick Cooking - March/April 1998

Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Apr 08, 1998

White Buttercream Icing

Servings: 12 Servings

Ingredients:

1 cub Crisco ¾ to 1 ½ c OK
¾ teaspoon CLEAR Vanilla
¼ teaspoon CLEAR Almond
¼ teaspoon CLEAR Butter
1 pinch Salt
½ cub *<or more>Milk or Water
2 pound Confectioners' Sugar
1/3 cub *Cream Whip Icing Base

Preparation:

*By Henry & Henry. Only available in Wholesale Bakery Supply in 5 gal pail.
You might try substituting regular marshmallow creme. Does not contain gum------only difference. But one reason I use this is to make my buttercream roses crust harder. I can handle them better. We sell this in smaller quanti ties in our cake supply shop. Other reasons to use it: Makes icing softer & more "whipped creamy" tasting. ~Takes out a little of the sweet taste too. Add in order given: Crisco and flavors in a heavy duty mixer on low speed. Add milk or water and confectioners' sugar. Mix on medium speed until light and fluffy. Keep icing covered at all times. This recipe will cover one cake mix and do decorations. Keeps unrefrigerated for 2 weeks in reasonably cool room. Keeps indefinate ly in fridge...Yes, made using milk too! Milk/Water- makes no difference in taste. But <purple> roses made using milk, don't fade to blue. ***Hand-held mixer: Don't add all the p.sugar so you won't burn up the mixer. When icing is nice & fluffy, THEN add the rest of the p.sugar...or enough to get it to spreadable consistency. If mixer gets hot <set a timer!>, turn it off for 20 minutes to cool it down or its ruined! Chocolate Icing: Add Hershey's Cocoa <no sub> until the buttercream icing becomes the nice rich chocolate color you want. If you want strong chocolate taste, you must add more cocoa. Butter: Of course icing made with butter tastes better. But it melts just setting out, so think what it does in the bag in 9:44 PM your warm hands! Of course, you can substitute butter for Crisco <same amounts> or sub. half the Crisco, making it half Crisco & half butter. When butter icing is requested, I do it & just caution my customers that the decorations won't be as perfect. Usual ly they don't mind. Dolores McCann, Hamilton, OH...ICES representative for OH

White Cake

Servings: 100 Servings

Ingredients:

1 cub WATER
4 ¼ cub WATER
3 Dozen EGGS SHELL
⅛ can MILK; DRY NON-FAT L HEAT
4 pound FLOUR GEN PURPOSE 10LB
4 pound SUGAR; GRANULATED 10 LB
2 Jars JAM JELLY ASST ½
1 ½ pound SHORTENING; 3LB
¼ can BAKING POWDER
1/16 Bottle IMITATION VANILLA
1/16 pound SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL.

2. ADD SHORTENING AND WATER TO DRY INGREDIENTS. BEAT AT LOW SPEED 1 MINUTE OR UNTIL BLENDED; CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES.
SCRAPE DOWN BOWL.

3. COMBINE EGG WHITES, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.

4. POUR 3 ¾ QT (ABOUT 6 LB 14 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

5. BAKE 25 TO 30 MINUTES OR UNTIL DONE.

6. SPREAD JAM OVER ONE COOLED SHEET CAKE. PLACE SECOND CAKE ON TOP OF JAM. PREPARE THREE-FOURTHS (1 ½ GAL) WHIPPED TOPPING (RECIPE NO. K01600).
SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE. IN STEP 6, CUT 5 BY 20.

Recipe Number: G03010

SERVING SIZE: 100

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Cake

Servings: 100 Servings

Ingredients:

1 cub WATER
4 ¼ cub WATER
½ can -
3 Dozen EGGS SHELL
⅛ can MILK; DRY NON-FAT L HEAT
4 pound FLOUR GEN PURPOSE 10LB
4 pound SUGAR; GRANULATED 10 LB
1 ½ pound SHORTENING; 3LB
¼ can BAKING POWDER
1/16 Bottle IMITATION VANILLA
1/16 pound SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL.

2. ADD SHORTENING AND WATER TO DRY INGREDIENTS. BEAT AT LOW SPEED 1 MINUTE OR UNTIL BLENDED; CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES.
SCRAPE DOWN BOWL.

3. COMBINE EGG WHITES, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.

4. POUR 3 ¾ QT (ABOUT 6 LB 14 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

5. BAKE 25 TO 30 MINUTS OR UNTIL DONE.

6. SPREAD FILLING OVER ONE COOLED CAKE. PLACE SECOND SHEET CAKE ON TOP OF FILLING. PREPARE THREE FOURTHS RECIPE (1 ½ GAL) WHIPPED TOPPING (RECIPE K01600). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE. CUT 5 BY 20.

Recipe Number: G03009

SERVING SIZE: 100

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Cake

Servings: 1 Servings

Ingredients:

1 ½ cub Floour
2 ½ teaspoon Baking powder
½ teaspoon Salt
½ cub Shortening
1 cub White sugar
½ teaspoon Vanilla
2 Eggs
¾ cub Milk

Preparation:

Mix dry ingredients together. In a seperate bowl mix shortening, sugar and eggs; add vanilla. Add dry ingredients and milk alternately and beat until smooth. Pour into a 8" x 8" well greased cake pan. Bake for 45 minutes at 350 F.

Posted to EAT-L Digest 13 Feb 97 by Janine Vandenberg <jvandenb@KENT.NET> on Feb 14, 1997.

White Cake

Servings: 1 Servings

Ingredients:

3 cub Flour, sifted
1 cub Milk
2 cub Sugar, (scant)
2 teaspoon Baking powder
1 cub Shortening, (Crisco)
7 Whole egg whites, beatenstiff
1 teaspoon Vanilla

Preparation:

Cream Crisco and sugar -- add dry ingredients alternately with milk. -- lastly fold in beaten egg whites.

Bake in layer pans at 350 for about 30 minutes.

Ice with White Cake Icing.

Recipe by: Nannie Posted to EAT-L Digest 25 Mar 97 by Sharon <jouet@MINDSPRING.COM> on Mar 25, 1997

White Cake

Servings: 1 Servings

Ingredients:

1 cub Shortening
1 ½ cub Sugar
1 teaspoon Vanilla
½ teaspoon Almond extract
2 ¾ cub Cake flour; sifted
½ teaspoon Salt
4 teaspoon Baking powder
1 cub Milk
4 Egg whites

Preparation:

Recipe by: Shirley Schwaegerle
Preheat oven to 350 Cream shortening til light; gradually add 1 cup sugar and cream til light and fluffy. Add vanilla and almond extracts. Sift dry ingredients and add alternately with milk. Beat egg whites til frothy; add ½ cup sugar and beat til stiff and shiny.
Fold egg whites into batter. Pour batter into 2 greased and floured 9" cake pans. Bake at 350 for 25 to 30 minutes or cake tests done.
Posted to EAT-L Digest 25 Sep 96

Date: Thu, 26 Sep 1996 11:19:37 -0500

From: LD Goss <ldgoss@METRONET.COM>

White Cake

Servings: 6 Servings

Ingredients:

1 cub Sugar
½ cub Shortening
4 Egg whites
1 teaspoon Almond flavoring
2 cub Cake flour
3 teaspoon Baking powder
¼ teaspoon Salt
½ cub Milk
OR
¼ cub Evaporated milk dilutedwith
¼ cub Water

Preparation:

Cream sugar and shortening. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and shortening. Beat thoroughly. Add flavoring. Carefully fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes. The Household Searchlight

White Cake

Servings: 100 Servings

Ingredients:

2 can CAKE MIX WHITE #10
2 Jars JAM JELLY ASST ½

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDLINES FOR USING CAKE MIXES (RECIPE NO. G-G-3) FOR MORE DETAILED INSTRUCTIONS.

2. SPREAD JAM OVER ONE COOLED SHEET CAKE. PLACE SECOND SHEET CAKE ON TOP OF JAM. PREPARE THREE FOURTHS RECIPE (1 ½ GAL) WHIPPED TOPPING (RECIPE NO. k01600). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE.
CUT 5 BY 20.

Recipe Number: G03008

SERVING SIZE: 100

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Cake

Servings: 100 Servings

Ingredients:

1 cub WATER
4 ¼ cub WATER
36 EGGS SHELL
1 1/3 cub MILK; DRY NON-FAT L HEAT
4 pound FLOUR GEN PURPOSE 10LB
4 pound SUGAR; GRANULATED 10 LB
3 1/3 cub SHORTENING; 3LB
9 tablespoon BAKING POWDER
¼ cub IMITATION VANILLA
2 1/3 tablespoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. SIFT TOGETHER FLOUR , SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL.

2. ADD SHORTENING AND WATER TO DRY INGREDIENTS. BEAT AT LOW SPEED 1 MINUTE OR UNTIL BLENDED; CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES.
SCRAPE DOWN BOWL.

3. COMBINE EGG WHITES, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.

4. POUR 1 GAL (ABOUT 7 LB 6 OZ) BATTER INTO EACH GREASED AND FLOURED PAN

5. BAKE 35 TO 45 MINUTES OR UNTIL DONE.

6. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.

2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

Recipe Number: G03000

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Cake #1

Servings: 12 Servings

Ingredients:

8 Egg whites
2 ½ cub Sugar
1 cub Shortening
1 ½ cub Milk
4 cub Sifted cake flour
4 teaspoon Baking powder
1 teaspoon Almond extract

FILLING:
6 Egg yolks
½ cub Butter
½ cub Lemon juice
2 cub Sugar

Preparation:

Sift flour once, measure 4 cups; add baking powder and sift together 3 times. Cream shortening, add sugar gradually; cream together until light and fluffy. Add flour alternately with milk, a small amount at a time, beating after each addition, until smooth. Add almond extract. Beat egg whites until they hold up in moist peaks. Stir quickly but thoroughly into batter. Bake in 4 greased, floured 9 inch layer pans in a 375 degree oven for 20 to 25 minutes. Cover with desired filling. This recipe can be used as two layer cakes.

To make filling: Melt butter in double boiler; add sugar. Slowly add the beaten egg yolks. Cook in double boiler until it begins to thicken, then add lemon juice. Continue cooking until it is as thick as cream. Remove from heat; beat until thick. Spread on cold cake.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Cake #2

Servings: 16 Servings

Ingredients:

1 cub Flour
2/3 cub Sugar
1/3 cub Cornstarch
2 teaspoon Baking powder
½ teaspoon Salt (optional)
2 Egg whites
2/3 cub Skim milk
1/3 cub Karo light corn syrup
1 teaspoon Vanilla

Preparation:

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:22 +0200

From: thull@skidmore.edu (Terri Hull)
Spray 9 inch square baking pan with cooking spray. In large bowl combine flour, sugar, cornstarch, baking powder and salt. In medium bowl, using fork or wire whisk, mix egg whites, milk, corn syrup and vanilla. Add to flour mixture, stir until smooth, but as little as possible. Pour into prepared pan. Bake in 350 F oven 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Makes 16 servings: 0 g fat, 0 mg cholesterol,100 calories, 2 g protein, 22 g carbohydrate, 125 mg sodium

Note: This is pretty good, but can get rubbery textured if beaten too much during mixing. Not nearly as good a texture as the chocolate cake .

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Cake (Microwave)

Servings: 1 Servings

Ingredients:

1 cub Flour
2/3 cub Sugar
1 ½ teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Vanilla or almond ext.
1/3 cub Shortening
1/3 cub Milk
1 Egg
2 Egg whites (¼ cup)

Preparation:

Makes one layer.
Place all ingredients in mixing bowl. Blend at low speed, then beat at medium speed 2 minutes. Spread batter in 9-inch round baking dish.
Microwave at 50 percent power 6 minutes, rotate ¼ turn every 3 minutes.
Increase power to High. Microwave 2 to 5 minutes or until done. Immediately sprinkle with graham cracker crumbs if desired. Let stand directly on counter 5 to 10 minutes.

White Cake (Mix)

Servings: 100 Servings

Ingredients:

10 pound CAKE MIX WHITE #10

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. USE 10 LB OR 2-NO. 10 CN WHITE CAKE MIX. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. POUR 3 ¾ QT (ABOUT 7 LB 4 OZ) BATTER AND INTO EACH GREASED AND FLOURED PAN.

3. BAKE 40 TO 50 MINUTES OR FOLLOW NOTE 2.

4. SPREAD ALL OF FILLING OVER ONE COOL SHEET CAKE. PLACE SECOND SHEET CAKE ON TOP OF FILLING. PREPARE ONE HALF (3 QT) RECIPE OF COCONUT BUTTER CREAM FROSTING; RECIPE NO. G-39-3. SPREAD FROSTING ON TOP AND SIDES OF FILLED SHEET CAKE.

5. CUT 5 BY 20.
NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.

2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

Recipe Number: G03001

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Cake Icing

Servings: 12 Servings

Ingredients:

3 cub Sugar
⅛ teaspoon Cream of tartar, (scant)
¾ cub Water
6 Whole egg whites, beatenstiff

Preparation:

Put all ingredients in a pan with a candy thermometer (cover with foil until it is boiling good).

Have 6 egg whites beaten stiff when syrup is at 246 on the thermometer.
Pour syrup slowing into egg whites (while still beating) 1/3 at a time.

Note: if decorating with a pastry bag, add 6 Tbs. powdered sugar.

Recipe by: Nannie Posted to EAT-L Digest 25 Mar 97 by Sharon <jouet@MINDSPRING.COM> on Mar 25, 1997

White Cake Supreme

Servings: 1 Servings

Ingredients:

¾ cub Shortening
1 ½ cub Sugar
2 ¼ cub Sifted cake flour
3 tablespoon Baking powder
¾ teaspoon Salt
1 cub Milk
1 ½ teaspoon Vanilla extract
5 Egg whites

Preparation:

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.

Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter.

Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Frost as desired.

Yield: one 2-layer cake.

White Cupcakes: Spoon batter into paper-lined muffin pans, filling each cup two-thirds full. Bake at 350°F for 20 minutes. Remove from pans, and let cool on wire racks. Frost as desired.

Yield: 26 cupcakes.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998

White Cake with Sticky Brownie Base

Servings: 1 Servings

Ingredients:

BROWNIE BASE:
50 g Unsalted butter, plus extrafor greas
75 g Caster sugar
40 g Dark muscovado sugar
50 g Plain chocolate
2 teaspoon Golden syrup
1 Egg
½ teaspoon Vanilla extract
25 g Plain flour
¼ teaspoon Baking powder

ICE CREAM:
300 g White chocolate, broken intopieces
300 ml Double cream
400 g Bought vanilla custard

TO DECORATE:
50 g Plain chocolate
Cocoa powder, for dusting

Preparation:

oven to gas 4. Lighlly grease 20cm/8in springform in. In small non-stick pan gently heat butter, sugars, chocolate, syrup, stirring until chocolate melted, mixture smooth. Remove from heat, leave to cool. In a bowl, beat egg and vanilla, add to cooled mixture. Sift in flour and baking powder, mix well. Pour into the tin, bake 15 minutes until outside of the brownie is crisp and beginning to shrink away from sides but centre soft to the touch. Leave to cool. Make ice cream - melt chocolate. Whip cream until it just holds its shape, then whisk in the cold custard. Stir in chocolate until mixture is thick, smooth, well blended. Pour onto cooled brownie, tilt tin to level top. Melt plain chocolate, with a tsp drop 12 neat blobs onto the ice cream 3 cm from edge. Open freeze 4 hours. Remove, dust with powder.

Recipe by: BBC Good Food Magazine Feb 1997 Posted to MC-Recipe Digest V1 #650 by Douglas Weller <dweller@ramtops.demon.co.uk> on Jun 29, 1997

White Castle and Zucchini Casserole

Servings: 6 Servings

Ingredients:

10 White Castle hamburgers,
With onions
3 small Zucchini cut, ¼" strips
4 tablespoon Flour
8 ounce Meatless spaghetti sauce
8 ounce Ricotta cheese
1 Egg, beaten with ricotta
Grated Parmesan cheese

Preparation:

Set aside 10 White Castle hamburger buns, spread with garlic butter. Place zucchini slices in bottom of greased 8" x 8" square baking dish. Sprinkle with flour. Top with White Castle hamburgers and onions. Add spaghetti sauce. Spread mixture of ricotta cheese and beaten egg over sauce. Sprinkle with Parmesan cheese. Bake uncovered at 350 deg F. for 30 minutes. (If microwaving, use microwave-safe dish and cook on high for 10 minutes). Let stand for 10 minutes. Broil buns open-faced until toasted. Cut casserole into 5-6 servings. Spoon casserole onto top of buns.

White Castle Hamburgers

Servings: 1 Servings

Ingredients:

1 pound Ground beef
8 Hot dog or 16 hamburger buns
½ medium Onion
Salt to taste
Pepper to taste
American cheese <optional>
Pickle slices <optional>

Preparation:

1. Prepare the beef ahead of time by separating into sixteen 1-ounce portions and flattening each on wax paper into very thin square patties about 2-½ inches on a side. Using a small circular object like the tip of a pen cap, make five small, evenly spaced holes in each patty. Freeze the patties (still on waxed paper) completely and you're ready to cook.

2. If you're using hot dog buns, cut off the ends and then cut each bun in half to make 2 buns from each. If you're using hamburger buns, cut each down to about a 2-½-inch square.

3. Slice the onion into match-size pieces.

4. Grill the faces of the buns in a large pan over medium heat.

5. In the hot pan, spread out tablespoon-size piles of onions 3 inches apart. Salt and pepper each pile of onions.

6. On each pile of onions place a frozen beef patty. You may have to spread the onions out some so that the hamburger lies flat. Salt each patty as it cooks.

7. Cook each burger for 4 to 5 minutes on the onions. If you made the burgers thin enough, the holes will ensure that each patty is cooked thoroughly without flipping them over.

8. Assemble by sandwiching the patty and onions between each grilled bun.
Makes 16 burgers. Notes: If you want to add pickle slices to your burger, as they do at White Castle, stack them on top of the grilled onions. For a cheeseburger, you'll have to cut a slice of American cheese to the same size as your burger, and then it goes on top of the onions, under the pickles, if you use pickles.

Posted to EAT-L Digest by G Starr <gstarr440@JUNO.COM> on Sep 17, 1997

White Castle Hamburgers - Sliders

Servings: 10 Servings

Ingredients:

2 pound Lean Ground Beef
¼ cub Dry Minced Onion
¼ cub Hot Water
3 ounce Jar Strained Beef Baby Food
2/3 cub Clear Beef Broth
1 package Hot Dog Buns

Preparation:

Soak ¼ cup dry minced onions in ¼ cup hot water until soft while you mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and 2/3 cup clear beef broth. Keep patties uniform using ¼ cup meat mixture for each patty, flattened to ¼" and fried quickly in 1 T oil per patty on a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard and catsup.

White Castle Turkey Dressing

Servings: 1 Servings

Ingredients:

10 White Castle Hamburgers (ifpurchased at a White Castlerestaurant, remove pickle)
1 ½ cub Celery diced
1 ¼ teaspoon Ground sage
1 ½ teaspoon Ground thyme
¾ teaspoon Coarse ground black pepper
¼ cub Chicken broth

Preparation:

For those of you that live near a White Castle....I got this in the Sunday coupon section of the newspaper

In a large mixing bowl, tear the white castle hamburgers into pieces and add diced celery and seasoning. Toss and add chicken broth. Toss well.
STuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10-12 pound turkey)

NOTE: Allow 1 white castle hamburger for each pound of turkey, which will be the equivalent of ¾ cup of stuffing per pound.

Posted to recipelu-digest Volume 01 Number 236 by EABoz@aol.com on Nov 10, 1997

White Castle Turkey Stuffing

Servings: 1 Servings

Ingredients:

10 White Castle hamburgers,
Pickle removed
1 ½ cub Celery, diced
1 ¼ teaspoon Ground thyme
1 ½ teaspoon Ground sage
¾ teaspoon Coarse ground black pepper
¼ cub Chicken broth

Preparation:

In a large mixing bowl, tear the White Castle hamburgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well.
Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for 10-12 lb bird). NOTE: Allow 1 White Castle hamburger for each pound of turkey, which will be the equivilent of ¾ cup stuffing per pound.

White Castle Vidalia Dip

Servings: 14 Servings

Ingredients:

14 White Castle hamburgers,
Chopped fine; buns set aside
2 ½ cub Chopped Vidalia onions
1 ¾ cub Hellmann's (R) mayonaise
2 cub Shredded Swiss cheese
½ cub Crumbled bacon
Crushed crackers (topping)

Preparation:

Mix all above ingredients (except buns and crackers). Bake in casserole dish at 350 deg F. for 30-35 minutes. Let stand for 10 minutes. Put open buns under broiler until toasted. Serve dip on buns or crackers.

White Chcocolate Raspberry Cheesecake

Servings: 12 Servings

Ingredients:

-RITA TAULE BTVC62A

CRUST:
2 cub Bread crumbs; plain/dry
½ cub Pecans; chopped
½ cub Butter
1 teaspoon Cinnamon
½ cub Sugar

FILLING:
2 pound Cream cheese; softened
1 cub Sugar
5 Eggs; xtra large
6 ounce Chocolate; white; melted
1 pint Raspberries
½ cub Whipping cream
¼ cub Cornstarch
1 tablespoon Vanilla

TOPPING:
1 pint Raspberries
½ cub Water
½ cub Sugar
¼ cub Cornstarch
2 tablespoon Rum [opt]

Preparation:

Crust; Put pecans in swall bowl with butter and MW on high for 1 ½ minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides.
Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each one. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 ½ hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. Topping: Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving).

Ann Raisler posted this originally. Then formatted by Rita Taule.

White Cheddar and Green Chili Mashed Potatoes

Servings: 4 Servings

Ingredients:

2 pound Potatoes, peeled, in chunks,best Yukon Gold
2 Cloves garlic, peeled andsliced
2 Bacon slices, diced
½ cub Chopped onion
1 can (7 oz) chopped greenchilies, drained
4 tablespoon Unsalted butter, roomtemperature
½ cub Heavy cream or milk, warmed(up to ¾)
1 cub (4 oz.) white cheddar orpepper jack, cheese, grated
Salt and freshly groundpepper, to taste

Preparation:

* In large pot of boiling salted water, cook potatoes and garlic until tender, about 20 minutes. * In medium skillet over medium heat, saute bacon until crisp. Drain bacon on paper towels. * Remove all but 2 tsp. bacon drippings from pan. Saute onion until softened, stir in green chilies, and cook 1 minute more; set aside. * Drain potatoes and discard garlic. Force potatoes through a potato ricer or mash with a potato masher. * Beat in butter. Beat in cream and cheese. Season with salt and pepper. Fold in green chili mixture and bacon. Spoon into serving bowl and serve immediately.

Makes 4 to 6 servings. MC formatting by bobbi744@sojourn.com

NOTES : Winners of the "LIVE" Favorite Family Recipe Contest WEDNESDAY, APRIL 16 MASHED POTATOES winner: John Hanrahan from Olympia, Washington Recipe by: http://www.tvplex.com/BuenaVista/RegisAndKathieLee/Recipes.h Posted to MC-Recipe Digest V1 #577 by Roberta Banghart <bobbi744@sojourn.com> on Apr 18, 1997

White Cheddar and Jalapeno Spread

Servings: 8 Servings

Ingredients:

½ pound White Cheddar cheese;shredded
½ cub Sour cream
⅛ cub Mayonnaise
3 Scallions; minced
5 Fresh Jalapeno peppers;seeded and minced
1 tablespoon Lemon juice
½ teaspoon White pepper
1 pinch Salt
Hot pepper sauce to taste

Preparation:

Here's a recipe from the Southern Season in Chapel Hill, NC, provided by chef Devon Mills.

Grate cheese first and let stand until room temperature; it will combine better. Blend all ingredients until smooth. Refrigerate at least 2 hours before serving. Makes 1 ½ cups of spread.

Please note, Devon allows for additional heat beyond the jalapenos, and has no particular sauce or amount thereof, to use. That's your option. Adios.

douglas allen thompson <aesculus@TSO.Cin.IX.net>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Cheddar Cheese Soup

Servings: 1 Servings

Ingredients:

1 Stick butter
3 small Leeks, white part only,split in half,; small diced
3 Celery stalks,; small diced
1 Carrot, peeled and; smalldiced
¼ cub Flour
4 cub Chicken stock
1 cub Heavy cream
½ pound White cheddar,; grated
1 teaspoon Hot Sauce
1 teaspoon Worcestershire Sauce
¼ cub Chopped crispy bacon
¼ cub Grated white Cheddar
2 tablespoon Chopped chives
Long chives
Loaf of crusty bread

Preparation:

In a saucepan, melt the butter. Saut_ the vegetables for about 3 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Dust the vegetables with the flour and stir for 3 minutes. Whisk in the chicken stock, ½ cup at a time. Bring the liquid the liquid up to a boil and reduce to a simmer. Simmer the soup for 45 minutes. Remove from the heat and puree until smooth. Strain the soup into a clean saucepan. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl. Garnish the soup with bacon, grated cheese, chives, and long chives.

Yield: 4-6 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2440

Posted to MC-Recipe Digest V1 #304

Date: Fri, 15 Nov 1996 23:13:46 -0500

From: Meg Antczak <meginny@frontiernet.net>

White Cheddar Jalapeno Spread

Servings: 1 Servings

Ingredients:

½ pound White cheddar cheese;shredded
½ cub Sour cream
⅛ cub Mayonnaise
3 Sallions; minced
5 Jalapeno; seed, mince
1 tablespoon Lemon juice; fresh
½ teaspoon White pepper

Preparation:

Please note, Devon allows for additional heat beyond the jalapenos, and has no particular sauce or amount thereof, to use. That's your option.

Makes 1 ½ cups of spread.
Posted to EAT-L Digest 10 Sep 96

Date: Wed, 11 Sep 1996 11:43:42 -0500

From: XTPT50B CONNIE HALLIDAY Time: 4:10 PM

White Cheese Enchiladas W/green Salsa

Servings: 8 Servings

Ingredients:

8 Corn Tortillas
1 ½ cub Ricotta Cheese
Peanut Oil
2 Egg Yolks
2 tablespoon Parmesan; Grated
1 ounce Butter; Melted
2 ounce Parmesan; Grated
2 ½ cub Salsa Verde; (Green Salsa)
5 ounce Mozzarella; Shredded
2 tablespoon Mozzarella; Shredded

Preparation:

From: kmeade@ids2.idsonline.com (The Meades)

Date: Mon, 1 Jul 1996 15:42:27 -0400
Recipe By: JHALAPI@WAYNEST1.BITNET

Heat about 1" of peanut oil to 325 degrees in a shallow skillet. Pass the tortillas, one at a time, through the oil to soften them. Press between paper towels to remove excess oil. Preheat the oven to 350 degrees. Combine the second measure of Parmesan with the first measure of Mozzarella, the Ricotta and the egg yolks. Use a food processor or blender to puree until smooth and thoroughly combined. Divide the cheese mixture evenly among the tortillas. Roll each tortilla up tightly. Place, seam side down, in a baking dish just large enough to hold them. Brush with melted butter. Bake, uncovered, until the tops of the tortillas are crisp (about 10 minutes).
Cover with salsa. Sprinkle the first measure of Parmesan and the second measure of Mozzarella over. Cover lightly with aluminum foil, making sure the foil DOES NOT TOUCH the tortillas or the sauce. Bake until the sauce is heated and the cheese is melted (10-12 minutes). Serve hot

MC-Recipe Digest V1 #136

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Cheese Sauce

Servings: 1 Servings

Ingredients:

1 cub Lowfat or nonfat cottagecheese
1 cub Skim milk
Few teaspoons ice water
2 tablespoon Cornstarch

Preparation:

In blender, blend cottage cheese and milk. Pour into pan and heat almost to a boil. Set aside. Add a few tsp. ice water to the cornstarch and mix to a paste. Add to cottage cheese mixture in pan and stir well. Cook 10 minutes, stirring constantly till thickened.

Optional additions depending on your dish: 1 TBSP. horseradish, or 5 TBSP.
tomato sauce, or ¼ c. minced scallions, or 1/w tsp. curry powder, or ¾ tsp. dry mustard.

I have not tried this yet but the recipes I have tried from this book are all good so far. Good luck!

Posted to fatfree digest V98 #016 by "V. Kinney" <vkinney@up.net> on Jan 16, 1998

White Chicken Chili

Servings: 1 Servings

Ingredients:

½ pound Dried navy beans
1 large Onion; chopped
1 Stick unsalted butter
¼ cub All purpose flour
¾ cub Chicken broth
2 cub Half and half
1 teaspoon Tabasco sauce
1 ½ teaspoon Chili powder
1 teaspoon Ground cumin
½ teaspoon Salt
½ teaspoon White pepper
2 can (4 oz.) mild whole greenchilies, drained andchopped
5 Boneless; skinless chickenbreast halves, cut in ½"pieces
1 ½ cub Grated Monterey jack cheese
½ cub Sour cream

Preparation:

Soak beans in cold water overnight. Drain, pour into a pan and cover with 2 inches of cold water. Simmer beans until tender and drain.

Saute onions in 4 tablespoons of butter until soft.

In a separate heavy pan, melt remaining butter and whisk in flour. Cook whisking constantly, for 3 minutes, without browning. Stir in cooked onion and gradually add broth and half and half, whisking constantly. Bring to a boil and simmer 5 minutes.

Stir in tobasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken, cheese and simmer, stirring for 20 minutes. Stir sour cream into chili before serving.

Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997

White Chicken Chili

Servings: 4 Servings

Ingredients:

1 tablespoon Olive oil
1 ½ cub Onion; chopped
3 Cloves garlic; finelychopped
2 teaspoon Dried oregano
1 ½ teaspoon Ground cumin
½ teaspoon Powdered ginger
1 ½ cub Chicken broth
½ cub Dry white wine
1 Bay leaf; broken in half
2 cub Chicken; shredded, cooked
2 cub White beans; cooked anddrained
2 Jalapeno peppers; minced
1 ½ cub Monterey jack cheese; grated
½ teaspoon Black pepper; coarselyground
Salt

Preparation:

1.Heat the olive oil in a large skillet or saucepan. Add the onion and saute over medium heat until softened and lightly browned, 5 to 8 minutes.
Add the garlic, oregano, cumin, and ginger and cook, stirring, for 1 minute. Add the broth, wine, and bay leaf. Cook uncovered over medium-high heat until somewhat reduced, 5 to 8 minutes.

2.Add the chicken, beans, and jalapenos. Simmer uncovered for 10 minutes, stirring occasionally. Using the back of a spoon, mash about one-quarter of the beans to thicken the sauce. (Can be made 2 days ahead and refrigerated, or frozen. Reheat gently before finishing.)

3.Over low heat, add the cheese one handful at a time, stirring until melted. Add the pepper and taste for salt, adding some if necessary.

4.Remove the pieces of bay leaf. Serve the chili topped with some or all of the garnishes.
Suggested Wine: Good, strong beer. Serving Ideas : Garnish, serve with crusty bread and a salad.

NOTES : Garnishes: diced tomatoes, chopped scallions, sliced black olives, shredded cheese, or wrap up in warm tortillas.

White Chicken Chili

Servings: 8 Servings

Ingredients:

1 teaspoon Lemon pepper
1 teaspoon Cumin seed
4 Chicken breasts without skin
1 Cl Garlic; chopped finely
1 cub Onion
16 ounce Green chiles; undraned
1 teaspoon Ground cumin
3 tablespoon Lime juice
28 ounce Great northern beans; undrai
2/3 cub Tortilla chips; crushed
2/3 cub Fat-free monterey jack chees

Preparation:

Recipe by: llackie@music.ferris.edu
In a large saucepan, combine 2 and ½ cups of water with the lemon pepper and cumin seed. Bring to a boil. Add the chicken breast havles, and return to a boil. Reduce the heat to low, and simmer 20 to 30 minutes, or until chicken is fork tender and the juices run clear.

remove the chicken from the pan and cut into tiny pieces. Defat the broth (put in fridge, and skimoff congealed fat), return to the saucepan, and place the chicken back in the stock.

spray a medium skillet with vegetable oil cooking spray, add the garlic, and cook and stir over low heat 1 minute. Add to the chicken, then saute the onions in the same skillet, cooking until tender. Add the cooked onions,c orn, chiles, cumin, and lime juice to the chicken mixture.
Bring to a boil.

Add beans and simmer until thoroughly heated, about 45 minutes. To serve, place about 1 Tablespoon each of tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over, and serve with salsa.

White Chicken Chili with Funky Green Sour Cream

Servings: 4 Servings

Ingredients:

¼ cub Olive oil
4 Kip filets; 1 to 1-1/3 lbs
4 Cloves garlic; minced
1 large Spanish onion; chopped
2 Stalks celery; finelychopped
1 can Low-sodium chicken broth
2 can Cannelini beans
1 tablespoon Chili powder; *
1 tablespoon Cumin
½ teaspoon White pepper
Salt; to taste
1 bunch Cilantro; finely chopped
1 ½ cub Sour cream; **
2 teaspoon Cumin
1 pinch Allspice
½ bunch Scallions; finely chopped
Tabasco sauce; to taste

Preparation:

* Chili powder was not in original recipe, but we thought it was needed.

** I think just ½ cup might be enough of this.

Cut the chicken in cubes, just slightly larger than the size of the beans.

Heat oil and garlic over medium flame until garlic speaks. Add cubed chicken and saute 5 min until chicken is almost cooked through. Add celery and onion and saute an additional 6-10 min or until onion becomes translucent. Add broth and beans. Stir in chili powder, 1T cumin, white pepper, salt, and half of the chopped cilantro. Bring to a boil, reduce heat and simmer, uncovered, on low.

In a food processor or blender, combine remaining cilantro, 2 tsp cumin, allspice, sour cream and chopped green onions. Blend. Sour cream will turn a light green color. Server chili up in bowls and garnish with a dollop of the sour cream mixture and a little extra slivered green onion. Pass tortilla chips for dipping. [We sliced corn tortillas into strips and added those to the chili.]

Recipe by: Adapted from a recipe found somewhere on the Web

Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Dec 11, 1997

White Chicken Spaghetti

Servings: 6 Servings

Ingredients:

1 large Chicken; cut-up
1 large Onion; chopped
1 cub Celery; chopped
1 small Bell pepper; chopped
3 quart Water
1 package Spaghetti
¾ pound Velveeta cheese; cubed
1 can Condensed cream of mushroomsoup, (10 ¾ oz.)
½ cub Milk
Salt and pepper; to taste,OR
Tony Chachere's CreoleSeasoning, to taste
1 Box frozen chopped broccoli;thawed

Preparation:

Boil chicken, onions, celery, and bell pepper in water until chicken is tender. Bone chicken. Reserve 1 cup stock for sauce. Using remaining stock, boil spaghetti until tender. During last 3 minutes of boiling, add chicken.
Drain.

Combine cubed cheese, mushroom soup, milk, and 1 cup reserved stock. Cook on low until cheese is melted. Salt and pepper to taste. Mix broccoli, chicken, spaghetti, and sauce together. Put in casserole dish. Bake at 350F degrees for 30 minutes or until bubbly.

Recipe by: Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA Posted to MC-Recipe Digest V1 #686 by Creedenite@aol.com on Jul 21, 1997

White Chile

Servings: 8 Servings

Ingredients:

1 pound Dries white beans
1 tablespoon Olive oil
4 Garlic cloves, chopped
2 teaspoon Ground cumin
¼ teaspoon Ground cloves
6 cub Chicken stock
2 pound Boneless chicken breasts
2 Onions, chopped
2 4 ounce cans green chile,chopp
1 ½ teaspoon Dried oregano,crumbled
¼ teaspoon Cayenne pepper
3 cub Grated monterey jack cheese

Preparation:

Place beans in a heavy large pot. Add enough cold water to cover by at least 3 inches and soak over night.
Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool.
Remove skin. cut chicken into cubes.
Drain beans. Heat oil in same pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chiles, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are very tender,stirring occasionally, about 2 hours. Add chicken and one cup cheese to chile and stir until cheese melts. Season to taste with salt and pepper.
Serve with remaining cheese, sour cream, salsa and cilantro.

White Chili

Servings: 1 Servings

Ingredients:

1 pound Great northern beans
1 Whole chicken; (2-3 lbs)
2 teaspoon Salt
10 cub Water
1 large Onion; chopped
2 Cloves Garlic; minced
¼ teaspoon White pepper
1 teaspoon Cumin
½ teaspoon Oregano
½ teaspoon Marjoram
½ teaspoon Crushed red pepper
1 tablespoon Fresh cilantro; snipped
2 Cans; (4oz) Hot greenchiles, diced

Preparation:

Recipe from Neosoft Recipe Archives Modified by Steve Tanner

Wash and presoak beans overnight.

Put the water, salt and chicken in a large Dutch oven or stock pot. Bring to a boil, reduce heat and simmer for one hour. Remove from heat, move chicken to a plate to cool, and skim fat and foam from the broth. Add beans, onions, garlic, and seasonings to the broth and simmer for 1 hour.
Meanwhile, remove the meat from the chicken, discarding skin, fat, and bones. Chop the meat into bite-size pieces. After beans have simmered for an hour, add chicken and green chiles. Continue to simmer until beans are very tender, but not mushy.

Serve with warm flour tortillas and side dishes of chopped onion,grated cheddar or Monterey jack cheese, sliced jalapeno chiles, and sour cream.

Posted to CHILE-HEADS DIGEST by Steve Tanner <stanner@a-o.com> on Mar 17, 1998

White Chili

Servings: 12 Servings

Ingredients:

1 pound Great Northern Beans;dried/white
2 pound Chicken Breast; boneless
1 tablespoon Olive oil
2 Onion; Chopped
4 Garlic Cloves; Minced
2 can Chopped green chiles
2 teaspoon Ground Cumin
1 ½ teaspoon Dried Oregano
¼ teaspoon Ground Cloves
¼ teaspoon Cayenne pepper
6 cub Chicken broth
3 cub Monterey jack cheese; grated
Sour cream; fat free
Salsa
Cilantro; fresh chopped

Preparation:

Wash beans, cover with water (3"), soak over night. Cook chicken and cube.
Drain beans and heat oil in same pot. Saute onions for 10 minutes, until clear. Stir in garlic, chilies, cumin, oregano, cloves, cayenne. Saute 2 minutes after all these are put in. Add beans and broth, bring to boil.
Reduce heat and simmer until beans are very tender, stirring occasionally (for approximately two hours). Add chicken and 1 cup cheese to shili and stir until cheese melts. Season to taste with salt and pepper. Serve with remaining Cheese, sour cream, salsa, and cilantro.

Serving Size - 1 cup

Exchanges (Without topping)
3 1/3 meats, 1 bread,
Posted to Digest eat-lf.v097.n019 by Dianna <blairrl@nwol.net> on Jan 18, 1998

White Chili

Servings: 1 Servings

Ingredients:

1 tablespoon Olive Oil
1 pound Boneless; Skinless ChickenBreast,, cut into cubes
¼ cub Chopped Onion
1 cub Chicken Broth
1 can Chopped Green Chilis; 4-oz
1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
½ teaspoon Oregano Leaves
½ teaspoon Cilantro
¼ teaspoon Ground Red Chili Powder
1 can (19 Oz) White Kidney Beans;undrainedGarnish---
Shredded Monterey JackCheese
Sliced Green Onions

Preparation:

1. Heat olive oil in a 3-quart saucepan over medium-high heat.

2. Add chicken; cook 4 to 5 minutes, stirring often.

3. Remove chicken with slotted spoon, cover, and keep warm.

4. Add chopped onion to saucepan; cook 2 minutes.

5. Stir in chicken broth, green chilis, garlic powder, ground cumin, oregano leaves, cilantro, and ground red pepper; simmer for 30 minutes.

6. Stir in cooked chicken and kidney beans; simmer for 10 minutes. Garnish with cheese and green onions.

Recipe by: Bill Spalding

Posted to TNT Recipes Digest, Vol 01, Nr 934 by Mi Kicks <MiKicks@aol.com> on Jan 13, 1998

White Chili

Servings: 9 Servings

Ingredients:

6 Cloves garlic
1 ½ Onions, chopped
1 tablespoon Oil
2 teaspoon Cumin
3 can Chicken broth
1 pound Cooked, chicken or turkey,shredded or chopped
½ cub Uncooked barley
2 can White kidney beans, drainedand rinsed
1 can Garbanzo beans, drained andrinsed
1 Minced hot pepper
½ tablespoon Marjoram
½ tablespoon Oregano
¼ teaspoon Cayenne pepper
½ teaspoon Freshly ground black pepper
1 tablespoon Plus
¾ teaspoon Arrowroot dissolved in
3 ounce Water
Grated cheese, sour cream,salsa for garnish

Preparation:

Saute garlic & onions in oil, do not brown. Add cumin mix well. Add the rest of the ingredients through the black pepper. Bring to boil; cover and let simmer 1 hour. Stir often, do not let scorch. Stir in arrowroot mixture; mix well simmer 15 minutes more. Garnish with cheese, sour cream, salsa if desired.

Yield 18 cups

NUTRITIONAL INFORMATION: Per 2 cup serving, not including garnish, 260 calories

Posted to FOODWINE Digest 29 Jan 97 by Lynn McKee <Sugaree908@AOL.COM> on Jan 30, 1997.

White Chili

Servings: 4 Servings

Ingredients:

1 tablespoon Olive oil
1 ½ cub Onions, chopped
1 Clove garlic, minced
1 teaspoon Fresh ginger, minced
1 Jalapeno chile pepper,finely chopped
1 pound Boned and skinned chickenbreast halves, cubed
2 pound White beans, canned, drainedand rinsed
14 ½ ounce Low sodium chicken broth
1 teaspoon Dried oregano
1 teaspoon Ground cumin
½ teaspoon Ground coriander
¼ teaspoon Ground cinnamon

Preparation:

1. Heat olive oil in a large saucepan over medium heat until hot. Add onions, garlic, ginger and jalapeno; cook 5 minutes.

2. Add chicken, beans, broth and spices; heat to boil. Reduce heat and simmer, covered, until chicken is cooked, 10 to 15 minutes.

Garnish with chopped green onions and chopped fresh cilantro

Notes: Source: Chicago Tribune (modified)
Per serving: 451 Calories; 6g Fat (12% calories from fat); 48g Protein; 55g Carbohydrate; 66mg Cholesterol; 525mg Sodium

Posted to Digest eat-lf.v097.n027 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Jan 26, 1997.

White Chili

Servings: 1 Servings

Ingredients:

1 pound Great Northern or navybeans, soaked
1 medium Onion, chopped
3 Cloves garlic, minced
2 can (4-oz) green chilies, or 2-3fresh chilis
2 teaspoon Ground cumin
1 teaspoon Oregano
1 ½ teaspoon Cayenne
½ teaspoon Salt
2 pound Boneless, skinless chickenbreasts
1 can (14 ½ oz) reduced-sodiumchicken broth
1 cub Water

Preparation:

From the Rival Crockpot cookbook

Put beans in medium pan and cover with water. Bring to a boil; reduce heat and allow to simmer 20 minutes. Discard water. Cut chicken into 1-inch pieces and brown if desired. Put all ingredients in crock-pot. Stir to mix thoroughly. Cover. Cook on low 10-12 hours or high 5-6 hours.

Posted to EAT-L Digest 12 Mar 97 by Janine Vandenberg <jvandenb@KENT.NET> on Mar 12, 1997

White Chili

Servings: 1 Servings

Ingredients:

See instructions

Preparation:

howdy all chile aficionados. Remember that notice about the feb. 15 hotluck chez michele in San Francisco? It actually happened and i am still here to tell you all about it, oh, one and a half months or so after all the fanfare.

Michele Anderson

FOR THE BEANS: 1 pound great northern beans/8 cups water/one-half cup chopped onion/ two garlic cloves, minced/pepper/ one teaspoon salt.

FOR THE CHILI: one 12-ounce can of beer (NOT dark beer)/ 2 cups diced onions/one and a half tablespoons minced garlic/ one cup diced red bell pepper/two jalapenos, seeded and diced/ four anaheim or new mexican green chiles, charred, peeled, seeded/one tablespoon dried oregano/ one tablespoon crushed cumin seeds/ one and a quarter pounds skinned, boned chicken breasts/ one can (14.5 ounce) chicken broth/2 TB ground new mexican red chile/ one pound tomatillos, husks removed/one cup minced cilantro/ one tablespoon rice vinegar/ one teaspoon salt/ 2 cups grated sharp white cheddar cheese/ cilantro leaves for garnish.

INSTRUCTIONS: for the beans: pick over the beans for debris, then place in a sieve and rinse well. put ina large pot and add the water, onion, garlic, and some black pepper. simmer for 2 to 3 hours until tender. add the salt during the last 30 minutes of cooking.

For the chili: while the beans cook, put the beer in a 4-quart pot. add the onion, garlic, bell pepper, jalapenos, green chiles, oregano and cumin.
simmer for 10 minutes. cut the chicken into strips, then dice. add to the pot along with the chicken broth. spirnkle the red chile over the top and simmer for 15 minutes. put the tomatillos, minced cilantro, vinegar and salt in a food processor and process to a salsa consistency. stir into the chile. add the cooked beans and simmer for 20 minutes. ladle a generous cup of chili into each serving bowl. sprinkle one-third cup of grated cheese on top of each bowl. run under the broiler until the cheese is golden. garnish with cilantro leaves. serves 6. Posted to CHILE-HEADS DIGEST V3 #307 by tony.lima@toadhall.com (Tony Lima) on Apr 27, 1997

White Chili

Servings: 1 Servings

Ingredients:

2 pound Navy beans dry
6 cub Heavy cream
6 cub Chicken stock
2 ounce (¼ cup) peanut oil
2 cub Diced celery
2 cub Diced onion
2 cub Diced bell pepper
1 cub Diced jalapeno pepper
2 teaspoon Garlic puree
3 tablespoon Cumin
3 tablespoon Chili powder
2 ½ tablespoon Salt
2 ½ tablespoon Pepper
2 tablespoon Diced chicken
4 tablespoon Tabasco sauce

Preparation:

Cover beans with water and cook until soft. Drain well. In small stockpot, bring cream, chicken and navy beans to a simmer. In saute pan, heat peanut oil, then add celery, onion and peppers. Cook until onions are clear. Add garlic puree, cumin, chili powder, salt and pepper to vegetables, toss well, and add to stock pot. Add chicken and Tabasco. Simmer until thick, about 30 minutes. Re-season to taste and cooking with cumin, salt and pepper. Pour into individual ovenproof serving bowls, top with mozzarella cheese, melt under broiler. Makes about 2 ½ gallons but recipe can be cut.

White Chili

Servings: 8 Servings

Ingredients:

3 pound Ground turkey
4 Garlic cloves: minced
2 Red onions; diced
3 ounce Diced green chili peppers
1 bunch Celery; sliced
2 Red bell peppers; diced
4 Leeks; cleaned and diced
2 teaspoon Oregano
1 cub Flour
3 quart Chicken broth
2 tablespoon Ground coriander
3 tablespoon Chili powder
3 tablespoon Ground cumin
2 teaspoon Sugar
2 can Cannelini beans

Preparation:

In a skillet, brown the ground turkey with the garlic and onions.
Drain off the fat. Place the turkey mixture in a stock pot over medium heat. Add the next 6 ingredients and stir until the flour is smooth- cooked. Add the stock and stir until the mixture is thickened. Add the remaining ingredients and simmer for 1 hour.

Posted by Bob Springer in Fidonet Cooking

White Chili

Servings: 1 Servings

Ingredients:

1 large Onion
1 medium Green bell pepper;seeded,chopped
2 Cloves garlic; minced, or 1tsp. garlic powder
2 teaspoon Oil
2 can (15-½ oz. each) greatNorthern beans
1 can (14-½ oz.) chicken broth
2 teaspoon Ground cumin
2 teaspoon Chili powder
½ teaspoon Oregano
⅛ teaspoon Cloves
¼ teaspoon Cayenne pepper
3 cub Diced; cooked, skinlesschicken breast
Salsa and chopped greenonion for garnish

Preparation:

Saute onion,bell pepper and garlic in oil till tender. Add beans, broth, cumin, chili powder, oregano, cloves,pepper and chicken. Simmer 15-20 min.
Garnish with dap of Salsa and sprinkle with green onion. SERVES 6

Posted to recipelu-digest Volume 01 Number 482 by GramWag <GramWag@aol.com> on Jan 9, 1998

White Chili

Servings: 1 Servings

Ingredients:

1 can Cooking oil spray
1 tablespoon Olive oil
1 pound Boneless skinless chickenbreast; diced
½ cub Shallots; chopped
3 Cloves garlic; minced
1 can Tomatillas (18oz); drained,coarsely chopped
1 can Ro*tel tomatoes*; chopped
1 can Chicken broth; (13oz)
1 can Chopped green chile peppers;not drained
½ teaspoon Oregano flakes
½ teaspoon Coriander seeds; crushed
¼ teaspoon Ground cumin
2 can Cannellini beans; drained
3 tablespoon Fresh squeezed lime juice
¼ teaspoon Black pepper
¼ cub Sharp cheddar cheese; grated

Preparation:

*do not drain Spray a large skillet with cooking spray, add olive oil and heat on medium high until hot. Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Serve with tortilla chips, sour cream, avocado dip and Mexican beer.
Posted to recipelu-digest Volume 01 Number 343 by James and Susan Kirkland <kirkland@gj.net> on Dec 05, 1997

White Chili

Servings: 1 Servings

Ingredients:

2 pound Dried great northern beans
1 ½ cub Diced onion
1 tablespoon Cooking oil
1 tablespoon Ground oregano
2 teaspoon Ground cumin
1 ½ teaspoon Seasoned salt
½ teaspoon Cayenne pepper
4 ½ quart Chicken broth
2 Cloves garlic; minced
8 Boneless skinless chickenbreast halves - cubed
2 can (4 ounce) chopped greenchilies

Preparation:

Recipe By : Taste/Home Mag Serving Size
: 20 Food Group
: Taste-Home Cuisine
: Chili

Place beans in a saucepan; cover with water and br ing to a boil. Boil 2 min. Remove from heat. Soak 1 hour; drain and rinse. In a 5 qt Dutch oven, sau t onion in oil until tender. Combine seasonings; a dd half to Dutch oven. Saut 1 minute. Add beans, b roth and garlic; bring to a boil. reduce heat; sim mer 2 hours. Coat chicken with remaining seasoning mixture; place in a 15x10x1" baking pan. Bake at 350 degrees for 15 minutes or until juices run cle ar; add to beans. Stir in chilies. Simmer 1-½ to 2 hours.
Posted to Bakery-Shoppe Digest V1 #202 by Simps <c.simpson@worldnet.att.net> on Aug 26, 1997

White Chili #1

Servings: 1 Servings

Ingredients:

CHICKEN MIXTURE:
2 tablespoon Butter
1 bunch Chopped Scallions
1 medium Sweet Yellow Pepper Chopped
10 ml Garlic; minced
4 Fresh Jalapeno Peppers;Seeded And Chopped
½ teaspoon Fresh Grated Ginger
½ teaspoon Salt
½ teaspoon Sage
½ teaspoon Cumin
1 ½ Chicken Breasts; Skinned,Boned And Cut Into Pieces

Sauces:
3 tablespoon Butter
¼ cub Flour
½ cub Cream
2 cub Chicken Broth
1 can Corn; (17-oz)
1 Jar Great Northern Beans;(3-lb)

Extra Seasonings:
-Optional-----
Cayenne Pepper
White Pepper
1 Jar Pickled JalapenoPeppers; (11-oz)
Grated Monterey Jack Cheese

Preparation:

CHICKEN MIXTURE:

Melt butter in a 5 quart pan. Saute scallions, yellow pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin. Add chicken and cook until just done. Do not overcook. Remove chicken from pan and set aside.

SAUCE:

Melt the 3 Tb butter in the same pan. When bubbling, add flour, and whisk briskly while adding cream. When smooth and thick, add chicken broth. Stir until blended. Stir in corn, beans, and chicken mixture and simmer 30 minutes. If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled jalapenos with a little juice. Serve chili hot, topped with grated cheese and accompanied by corn bread.
Posted to TNT Recipes Digest, Vol 01, Nr 934 by Mi Kicks <MiKicks@aol.com> on Jan 13, 1998

White Chili #2

Servings: 1 Servings

Ingredients:

1 medium Onion chopped fine
½ large Green pepper chopped fine
1 large Clove garlic minced
1 Shredded carrot
2 Stalks celery chopped fine
1 tablespoon Olive oil
1 tablespoon Butter
1 ¼ pound Cooked boneless chicken;Chopped
1 can Low salt chicken; (15-oz),Broth or homemade
2 can Pinto beans one drained and;Rinsed one not drained andPureed in blender
¾ cub Dry white vermouth
1 can Chick peas optional
1 teaspoon Ground cumin
½ teaspoon Tabasco sauce
2 teaspoon Chili powder
1 tablespoon Honey
2 teaspoon Medium hot sauce
Shredded mozzarella cheese;Opt.

Preparation:

In a medium saucepan, saute in oil and butter over medium high temperature the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add the cooked chicken, broth and beans. Add vermouth, chick peas, cumin, Tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour. For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving.
Posted to TNT Recipes Digest, Vol 01, Nr 934 by Mi Kicks <MiKicks@aol.com> on Jan 13, 1998

White Chili #3

Servings: 8 Servings

Ingredients:

1 pound White Kidney Beans or GreatNorthern Beans
6 cub Chicken Broth
2 Cloves Garlic, Minced
2 teaspoon Salt
2 medium Onions, Diced
8 ounce Canned Green Chiles, Chopped
2 teaspoon Cumin
1 ½ teaspoon Oregano
½ teaspoon Cloves, Ground
¼ teaspoon Cayenne
4 cub Cooked Chicken Breast, Diced
3 cub Monterey Jack, Grated
Salsa
Sour Cream

Preparation:

Soak the beans in water to cover overnight. Drain. Combine the broth, beans, garlic, half of the onions and the salt in a large pot. Bring to a boil. Reduce heat to a simmer. Simmer until the beans are soft (about 2 hours), adding more broth or water as as needed. Saute the remaining onions in a skillet in oil until tender. Add the chopped green (Anaheim, Poblano or Serrano) chile peppers and the seasonings. Mix thoroughly. Add to the beans. Add the chicken. Simmer for 1 hour. Serve hot topped with grated cheese, salsa of choice and sour cream.

Posted to EAT-L Digest 23 October 96

Date: Wed, 23 Oct 1996 10:20:56 -0800

From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>

White Chili #4

Servings: 10 Servings

Ingredients:

6 Cloves garlic; mashed
1 ½ Onions; chopped
¼ cub Vegetable oil
2 ¼ teaspoon Ground cumin
½ cub White wine
4 cub Chicken broth
2 ½ pound Cooked turkey breast; cut in½ inch pieces
¾ cub Uncooked barley
6 ½ cub Canned garbanzo beans;rinsed and drained (about3 14-oz cans)
1 tablespoon Minced Jalapeno
¾ teaspoon Dried marjoram
⅜ teaspoon Dried savory
⅜ teaspoon Ground cloves
¼ teaspoon Cayenne pepper (or to taste)
½ teaspoon Freshly ground black pepper
1 tablespoon Plus
¾ teaspoon Arrowroot dissolved in:
3 ounce Water
Grated cheese; for garnish
Sour cream; for garnish
Salsa; for garnish

Preparation:

Yield: 18 cups, from Llywelyn's Restaurant, St. Louis, Missouri

Saute garlic and chopped onions in oil until limp. Do not brown. Add cumin; mix well. Add wine, broth, turkey breast, barley, beans, jalapeno, marjoram, savory, cloves, red pepper, oregano and black pepper. Bring to boil; cover and let simmer 1 hour, being careful not to let scorch. Stir often. Stir in arrowroot mixture; mix well and simmer 15 minutes more, stirring often. Garnish with shredded cheese, sour cream and salsa.

(Arrowroot is a fine powder used for thickening. If you can't locate it, you may thicken with 2 teaspoons cornstarch or 4 tablespoons all-purpose flour. However, the flavor and texture will be slightly different.)

Submitted by Walter Vesper (wvesper@ozarks.sgcl.lib.mo.us)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Chili #5

Servings: 1 Servings

Ingredients:

2 Boneless skinless chicken br
2 cub Chopped onions
2 medium Green bell peppers;seeded &
2 Cloves garlic; minced
2 can (15.5-oz) great northern
1 can Ready-to serve chicken broth
2 can Chopped green chiles; draine
¼ teaspoon Cumin

Preparation:

Date: Sun, 5 May 1996 10:06:36 -0400

From: "jshanes@interramp.com" <jshanes@interramp.com>

Recipe by: Lori Varela <lvarela@INSPIRE.OSPI.WEDNET.EDU> Spray nonstick Dutch oven or large skillet with cooking spray. Heat over medium-high heat until hot. Add chicken, onions, bell peppers and garlic; cook until chicken is no longer pink. Add remaining ingredients. Bring to a boil reduce hear; simmer, uncovered, 10-15 minutes or until sauce thickens slightly

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #125

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Chili Con Caucasian

Servings: 4 Servings

Ingredients:

Pam spray
2 tablespoon Olive oil
2 pound Chicken breast, diced
1 cub Chopped shallots
6 teaspoon Minced garlic
4 cub Stewed tomatoes not drained
26 ounce Chicken broth
2 cub Chopped green chilies
1 teaspoon Oregano
1 teaspoon Coriander
½ teaspoon Cumin
4 can Cannellini beans, drained
6 tablespoon Lime juice
½ teaspoon Black pepper
½ cub Sharp cheddar, grated

Preparation:

Spray a large skillet with Pam. Add olive oil and heat on medium high until hot. Add diced chicken and saute for 3 minutes or until done. Remove chicken from skillet and set aside. Add shallots and garlic and saute until tender. Stir in tomatoes, chicken broth, chili peppers and spices. Bring to boil, reduce heat and simmer for 20 minutes. Add chicken and beans, cook for 5 minutes, stir in lime juice and pepper. Heat to a boil. Add to crockpot and cook for 8 hours. Serve in chili bowls, topped with cheese.
Don't forget the tortilla chips, sour cream, avocado dip and BEER. Lance Lillis *P BVWB21A 3/14/92 9:28pm

White Chili with Chicken

Servings: 1 Servings

Ingredients:

1 pound Dry white northern beans
5 ¼ cub Chicken broth
2 Cloves garlic; minced
1 large White onion; chopped
1 tablespoon Ground white pepper
1 teaspoon Salt
1 tablespoon Dried oregano
1 tablespoon Ground cumin
½ teaspoon Ground cloves
1 can (7 oz.) diced green chilies
5 cub Diced cooked chicken breast
1 ¾ cub Chicken broth
1 tablespoon Diced jalapeno pepper;(optional)
Flour tortillas

CONDIMENTS:
Shredded monterey jackcheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados

Preparation:

Soak beans in water to cover for 24 hours then drain. In crockpot or large kettle, combine beans, 5 ¼ cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 ¾ chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.
Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland <kirkland@gj.net> on Dec 05, 1997

White Chili with Chicken

Servings: 8 Servings

Ingredients:

30 ounce Canned white beans
1 tablespoon Vegetable oil
2 pound Boneless, skinless chickenbreast; cut into 1" cubes
1 medium Sweet onion; diced
3 cl Garlic; minced
4 Tomatillos; husks and stemends removed, finely chop(opt)
1 package Frozen white corn(16oz)
2 teaspoon Cumin
½ teaspoon Oregano
1 can Green chilies(4oz)
1 ½ cub Chicken broth
Juice of 1 lime
½ cub Chopped cilantro
Garnishes as desired

Preparation:

Place beans and their liquid in a large pot over low heat. Heat the oil in a skillet and saute the onion and garlic until golden. Add the chicken and saute until lightly browned. Stir the chicken mixture into the bean pot along with the tomatillos, corn, cumin, oregano, green chilies and chicken broth. Simmer uncovered 20 minutes.
Just before serving, stir in lime juice and cilantro.
Serve, if desired, with garnishes such as chopped red onion, grated Monterey Jack cheese, sliced jalapeno peppers and chunks of avocado.

Nutritional info per serving: 369 cal; 38g pro, 42g carb, 6g fat(15%), 10.7g fiber, 72mg chol, 285mg sodium Exchanges: .7 veg, 2.4 bread, 3.6 meat, .3 meat

Source: Cook's Corner, Miami Herald, ¼/96
formatted by Lisa Crawford
Posted to MM-Recipes Digest V3 #239

Date: 02 Sep 96 00:14:43 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

White Chili with Salsa Verde

Servings: 8 Servings

Ingredients:

SALSA VERDE:
2 cub Tomatillos; coarsely chopped
½ cub Onion; chopped
½ cub Cilantro or parsley; chopped
2 Pickled jalapeno pepper;chopped (fresh is OK, Iusually end up adding ahandful, and some serranos,too)
1 Clove garlic; minced (or 2,or 3...)
½ teaspoon Lemon pepper
½ teaspoon Oregano leaves; dried
½ teaspoon Adobo seasoning or garlicpowder
3 tablespoon Lime juice
Be creative here - addheat/peppers to suit

WHITE CHILI:
2 ½ cub Water
1 teaspoon Lemon pepper
1 teaspoon Cumin seed
4 Chicken breast halves;approx. 1 ½ lb., skinremoved
1 teaspoon Olive oil
1 Clove garlic; minced
1 cub Onion; chopped
2 package (9 oz.) Green Giant FrozenWhite Shoepeg Corn; thawed
1 cub Yellow chiles; diced(hungarian, caloro, habs -orange or as close toyellow) but in a pinch,even canned green chileswill do
1 teaspoon Cumin; ground
3 tablespoon Lime juice
2 can (15 oz.) Northern Beans;undrained
1 cub Tortilla chips; crushed
1 cub Monterey jack cheese;shredded

Preparation:

Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes or more to blend the flavors. Meanwhile, in a large saucepan, combine water, 1 teaspoon lemon pepper and cumin seed; bring to a boil. Add chicken breasts. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones; cut into bite size pieces. Return chicken to saucepan. Add olive oil to medium skillet and saute the onions and garlic until tender, add to chicken mixture. Add the corn, chiles, ground cumin and lime juice to the chicken mixture. Bring to a boil. Add the beans; cook until throughly heated. To serve, place a handful each of tortilla chips and cheese in a bowl; ladle hot chili over cheese. Slop some of the salsa verde on top and stir it all up. Good stuff!

Recipe by: Hobby Farmer

Posted to CHILE-HEADS DIGEST by Hobby Farmer <hobby.farmer@carrinter.net> on Mar 17, 1998

White Chili with Salsa Verde

Servings: 8 Servings

Ingredients:

CHILI:
1 teaspoon Lemon pepper
1 teaspoon Cumin seed
4 Chicken breast halves
1 teaspoon Olive oil
1 Garlic clove, minced
1 cub Chopped onions
18 ounce Frozen Shoepeg White Corn, t
8 ounce Cans diced green chiles, und
1 teaspoon Ground cumin
3 tablespoon Lime juice
30 ounce Great northern beans, undrai
2/3 cub Crushed tortilla chips
1 ½ ounce Shredded Monterey Jack chees

SALSA:
22 ounce Tomatillos chopped drained *
½ cub Chopped onion
½ cub Chopped fresh cilantro or pa
1 Jalapeno pepper, chopped
1 Garlic clove, minced
½ teaspoon Lemon pepper
½ teaspoon Dried oregano leaves
½ teaspoon Adobo seasoning or garlic po
3 tablespoon Lime juice
2 ½ cups water *If tomatillos are not available, substitute green
tomatoes. **Adobo is a seasoning available at Hispanic food stores. In a
large saucepan, combine water, lemon pepper, and cumin seed; bring to a
boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20-28
minutes or until chicken is fork tender and juices run clear. Remove
chicken from bones; cut into 1-inch pieces. Return chicken to saucepan.
Spray medium skillet with cooking spray; heat over medium heat. Add minced
garlic; cook, stirring, for 1 minute. Remove from pan; add to chicken
mixture. Add onions to skillet; cook, stirring, until tender. Add cooked
onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bring
to a boil. Add beans; cook until thoroughly heated. Salsa: Combine all
salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend
flavors. To serve, place some tortilla chips and cheese in 8 individual
soup bowls; ladle hot chili over cheese. Serve with the salsa.

Preparation:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

White Chili with Tomatillo Salsa

Servings: 10 Servings

Ingredients:

WHITE CHILI:
3 can Low sodium chicken broth;divided (31 ½ oz)
19 ounce Cannellini beans; canned,drained and divided
16 ounce Navy beans; canned, drainedand divided
4 cub Chicken breast; cooked,skinned before cooking andcooked w/o salt
1 cub Onion; chopped
16 ounce Frozen white corn
4 ounce Green chiles; chopped
1 teaspoon Ground cumin
¾ teaspoon Dried oregano
¼ teaspoon Ground red pepper

TOMATILLO SALSA:
½ pound Tomatillos; husked, diced orgreen tomatoes, diced
¼ cub Red onion; diced
¼ cub Sweet yellow peppers;chopped or green peppers
⅛ cub Fresh cilantro; chopped
1 tablespoon Orange juice
½ small Jalepeno pepper; seeded andchopped
½ Clove garlic; minced
1 teaspoon Sugar
1 dash Salt

Preparation:

Tomatillo Salsa: Combine all ingredients in a medium bowl. Cover and chill at least 30 minutes. Yields 2 cups.

White Chili: Place 1 cup broth, ½ cup cannellini beans, and ½ cup navy beans in container of an electric blender or food processor; cover and process until smooth.

Place bean mixture, remaining broth, remaining cannellini beans, remaining navy beans, chicken, and remaining ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle chili into individual bowls. Top servings evenly with Tomatillo Salsa. Yields 10 (1 cup) servings. MC formatted by Ramona - Sewgoode@aol.com

Recipe by: Cook Healthy Cook Quick-Oxmoor House

Posted to recipelu-digest Volume 01 Number 316 by Sewgoode@aol.com on Nov 27, 1997

White Chip Chocolate Cookies

Servings: 1 Servings

Ingredients:

1 cub Margerine, softened (2sticks)
2 cub White sugar
2 Eggs
2 teaspoon Vanilla extract
2 cub Flour
¾ cub Powdered cocoa
1 teaspoon Baking soda
½ teaspoon Salt
1 Bag (10 oz) white,vanilla-flavored bakingchips (I used Nestlees)

Preparation:

Preheat oven to 350 degrees. In large mixer bowl, cream butter and sugar until fluffy. Add eggs and vanilla extract. Beat until light and fluffy.

Stir together flour, cocoa, baking soda, and salt. Beat into sugar mixture, mixing until well blended. Stir in white chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes.
Cool slightly on pan before removing to a wire rack. Cool completely. Makes about 5 dozen cookies.

Personal Note: Do NOT overbake. Nine minutes is the tops. The cookies will be soft. They puff up while baking, but will flatten upon cooling. Do not be tempted to bake them "just a minute" longer. If you do, the bottoms will burn. (I found out the hard way...)

I compared this recipe with the one on the back of the Nestlee's White Chip bag....they were similar, but not identical. For instance, this one doesn't use brown sugar like the Nestlee's one did. I have absolutely no idea where my mother-in-law clipped this recipe, but it is definitely worth your time to make it.

Posted to EAT-L Digest 12 October 96

Date: Sun, 13 Oct 1996 15:34:39 EDT

From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>

White Chip Chocolate Cookies

Servings: 1 Servings

Ingredients:

2 ¼ cub Unbleached flour
½ cub Granulated sugar
½ cub Brown sugar, packed
¾ teaspoon Baking soda
¼ teaspoon Salt
½ cub Margarine, softened
1 Egg white, whipped
2 cub White chocolate chips

Preparation:

Preheat oven to 350. In a mixing bowl, combine flour, sugars, baking soda, and salt. In another mixing bowl, combine margarine, egg white, and chocolate chips. Drop by rounded tablespoons onto unprepared baking sheet. Bake for 12 minutes or until edges are light brown.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

White Chip Fruit Tart

Servings: 1 Tart

Ingredients:

¾ cub Butter or margarine softened
½ cub Powdered sugar
1 ½ cub All-purpose flour

WHITE FILLING:
10 ounce Premier White Chips (Hershey's)
¼ cub Whipping cream
8 ounce Softened cream cheese

FRUIT TOPPING:
¼ cub Sugar
1 tablespoon Cornstarch
½ cub Pineapple juice
½ teaspoon Lemon juice
Assorted fresh fruit sliced

Preparation:

Heat oven to 300 degrees Fahrenheit. In small mixer bowl, beat butter and powdered sugar until smooth; blend in flour. Press mixture onto bottom and up side of 12-inch round pizza pan. Flute edge, if necessary. Bake 20 to 25 minutes or until lightly browned; cool completely. Prepare white filling; spread on cooled crust. Cover; refrigerate. Prepare fruit topping. Cover; refrigerate assembled tart until just before serving. 10 to 12 servings.

White Filling:

In microwave-safe bowl, place Hershey's Premier White Chips and whipping cream. Microwave at HIGH (100%) 1 to 1-½ minutes or until chips are melted and mixture is smooth when stirred vigorously. Beat in cream cheese.

Fruit Topping:

In small saucepan, stir together sugar and cornstarch; stir in juices. Cook over medium heat, stirring constantly, until thickened; cool. Meanwhile, arrange fruit on top of filling; carefully pour or brush juice mixture over fruit.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master compatible format by: Karen Mintzias

White Chip Orange Dream Cookies

Servings: 1 Servings

Ingredients:

2 ¼ cub Flour
¾ teaspoon Baking soda
½ teaspoon Salt
2 Butter
½ cub Sugar
½ cub Brown sugar
1 Egg
3 teaspoon Orange peel; grated
2 cub White chocolate chips

Preparation:

Beat butter, sugar, and brown sugar in large bowl until creamy. Beat in egg and orange peel. Gradually beat in flour, baking soda and salt. Stir in morsels. Drop by teaspoons onto greased baking sheets. Bake at 350

for 10-12 minutes.
Posted to MM-Recipes Digest V3 #338

From: sarahpreston@juno.com

Date: Tue, 10 Dec 1996 10:29:36 PST

White Choc Mocha Napoleons

Servings: 6 Servings

Ingredients:

E *****

Preparation:

Continued:

Using a large knife, cut each of the squares in half diagonally to form 8 triangles. Using a small knife, carefully slice each triangle in half crosswise to form two thin layers from each triangle. There will be a total of 16 triangles. You will need 12 triangles for this recipe. The extra are in case of breakage.

Make the dark mocha sauce: Melt the chocolate with the coffee according to the directions in the Chocolate Key. In a small saucepan bring the cream to a gentle boil. Gradually whisk the cream into the melted chocolate until smooth. Stir in the vanilla and coffee liqueur. The sauce may be made up to 5 days in advance and refrigerated, covered, until serving. Reheat the sauce over simmering water before serving.

Make the creme anglaise: In a heavy, medium non-corrosive saucepan, bring the milk, cream and vanilla bean to a gentle boil over medium low heat.
Cover the pan, remove it from the heat and let the mixturestand for 15 minutes. Remove the vanilla bean pieces. Using a small, sharp knife, scrape the tiny black seeds from the inside of the vanilla bean into the milk mixture.

In a medium bowl, whisk the egg yolks and sugar until blended. Gradually whisk the warm milk mixture into the yolk mixture until blended. Return this mixture back to the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon for 2 to 4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains in the custard for several seconds. Do not let the custard come to a boil.

Remove the pan from the heat and immediately strain the custard into a noncorrosive metal bowl. Place the bowl in a larger bowl of iced water and stir the custard for 10 to 15 minutes, or until cold. (The creme anglaise sauce may be prepared up to two days in advance, cooled, covered with plastic wrap and refrigerated. ) Assemble the napoleons: Remove the white chocolate and mocha mascarpone creams from the refrigerator. In their separate bowls, whisk each of the creams to soft peaks.

In a large chilled bowl, combine the remaining ¾ cup heavy cream from the white chocolate mascarpone cream with the remaining ¾ cup heavy cream from the mocha mascarpone cream. Using a handheld electric mixer, beat the cream at medium-high speed to soft peaks. Do not overbeat. Using a large rubber spatula, gently fold one-half of the whipped cream (about 1 ½ Cups) into the white chocolate mascarpone cream. Fold the remaining whipped cream into the mocha mascarpone cream.

Fill two pastry bags fitted with medium star tips (such as Ateco #5) with each of the creams. Place a puff pastry triangle on a work surface. Dust the triangle with confectioners' sugar. Pipe a layer of mocha mascarpone cream onto the triangle. Top with another puff triangle. Dust with confectioners' sugar. Pipe a layerof white chocolate mascarpone cream over the second triangle. Garnish the napoleon with a chocolate-covered espresso bean. Repeat this layering process with the remaining puff pastry triangles to form a total of six napoleons.

Spoon some dark mocha sauce on a dessert plate. Fill a squeeze bottle with creme anglaise sauce. Pipe a spiral of creme anglaise over the mocha sauce.
Draw a toothpick from the center of the plate to the edge, all around the plate at 1-inch intervals. Place a napoleon in the center of the plate.
Dust with cocoa powder, if desired. Serve immediately.

~ Tish Boyle

Recipe By :

White Choc Pepper Mousse Napoleon (1/2)

Servings: 4 Servings

Ingredients:

APRICOT COMPOTE:
8 ounce DRIED APRICOTS
1 ¾ cub WATER
½ cub GRANULATED SUGAR
¼ cub ORANGE LIQUEUR -- SUCH AS
OR
GINGER-SESAME TUILES:
½ cub ALL-PURPOSE FLOUR
5 tablespoon SESAME SEEDS
1 teaspoon GROUND GINGER
12 tablespoon UNSALTED BUTTER -- CUT INTO
GRAND MARNIER
¾ cup GRANULATED SUGAR 1 cup HONEY WHITE CHOCOLATE BLACK --
PEPPER MOUSSE: 7 ounces WHITE CHOC COARSELY CHOPPED 1 ¼ cups HEAVY CREAM
5 tablespoons WATER -- DIVIDED 1 ½ teaspoons UNFLAVORED POWDERED
GELATIN 4 large EGG YOLKS 2 tablespoons ORANGE LIQUEUR 1 teaspoon FRESHLY
GROUND BLACK PEPPER ½ teaspoon GRANULATED SUGAR

Preparation:

Make the apricot compote: In a medium saucepan, combine the apricots, water, sugar and orange liqueur. Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves . Bring the mixture to a boil; reduce the heat to medium-low and simmer the mixture for 5 minutes.
Remove the pan from the heat and allow it to cool for 15 minutes. Remove 12 whole apricots from the compote and set them aside for garnish. Pour the remaining compote into the bowl of a food processor fitted with the metal blade. Process the mixture for 30 to 45 seconds, until smooth. Transfer the purie to a small bowl, cover and refrigerate until ready to use.

Make the ginger-sesame tuiles: In a small bowl place the flour, sesame seeds and ginger. Using a whisk, gently stir the dry mixture until combined.

In a medium saucepan combine the butter, sugar and honey. Cook the mixture over medium heat, stirring occasionally, until the butter is melted, about 5 minutes. Transfer the mixture to a 4 l/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment. At low speed, gradually add the dry flour mixture to the butter-honey mixture. Scrape down the side of the bowl with a rubber spatula. Continue to mix the batter at low speed until just warm, about 5 minutes. Cover the bowl and allow the batter to sit at room temperature for 2 hours.

Position a rack in the center of the oven and preheat to 375 F. Spray a baking sheet with nonstick cooking spray. Drop two 1 teaspoon-size balls of the batter onto the sheet, 6 inches apart (begin by baking only 2 tuiles at a time, to get an idea of how they will spread in your oven). Bake the tuiles for 4 to 6 minutes, until golden brown. Allow the tuiles to cool for 3 to 5 minutes on the baking sheet, then carefully transfer them with a spatula to a wire rackto cool completely. Continue this baking process, respraying the baking sheet as necessary, until all the batter is used.

Continued.........

Recipe By :

White Choc Pepper Mousse Napoleon (2/2)

Servings: 4 Servings

Ingredients:

E *****

Preparation:

Continued:

Make the white chocolate black pepper mousse: Melt the white chocolate according to the directions in the Chocolate Key. Set aside to cool.

In a chilled 4 l/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream until it just begins to mound. Set aside in the refrigerator until ready to use.

Place 3 tablespoons of the cold water in a small, heatproof cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently until it dissolves completely and the mixture is clear, about 3 to 4 minutes. Remove the pan from the heat and set aside.

In a 4 ½-quart bowl of a heavy-duty electric mixer, place the egg yolks, orange liqueur, the remaining 2 tablespoons of water, the black pepper and the sugar. Place the bowl over a pot of hot water. The bottom of the bowl must touch the water. Cook over medium heat, whisking constantly for 3 to 5 minutes, or until the yolk mixture is light and fluffy and has reached 140 F. on an instant-read thermometer. Place the bowl on the mixer stand and, with the wire whip attachment in place, beat the mixture at medium-high speed until it is thick and cool, about 5 minutes.

At low speed, beat in the dissolved gelatin mixture just until combined.
Using a large rubber spatula, fold the cooled white chocolate into the mixture. Fold one-third of the whipped cream into the mixture to lighten it. Fold in the remaining whipped cream. Cover the mousse with plastic wrap and refrigerate for 15 minutes, or until firm enough to pipe.

Assemble the dessert: Fill a pastry bag fitted with a medium star tip (such as Ateco #5) with the mousse. Place a ginger-sesame tuile on a dessert plate. Pipe some of the mousse onto the tuile. Top with a second tuile.
Repeat the layering process, until you have used 4 tuiles. Sprinkle the top tuile with confectioners' sugar. Place 3 of the reserved apricots around the dessert and drizzle with apricot purie as desired. Repeat with the remaining tuiles and mousse to make 4 servings.

Recipe By :

White Choco Cake

Servings: 10 Servings

Ingredients:

MADELYN STRIETZEL GJFC40B
1 white cake mix with pudding (I use Pillsbury Plus) 4 x egg whites 1 ¼
C water Combine and beat above ingredients, then add 1 C. white chocolate;
melted
> > > > > > > > Measure the chocolate then melt. ( the first time I
melted, then measured, boy was that a heavy cake!) Just put the chocolate
in micro safe dish and melt at 20 sec intervals stirring each time.

Preparation:

Bake at 325 degrees as you would any cake mix. Any ?'s please let me know.
I hope you enjoy it, it's great with raspberry filling! And I think it is low in cholesterol!
Madelyn 10:28 PM

FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 10/06 10:33 AM

TO: JOYCE GALICIA (PWVP96A) FROM: CHEER KOSAK (VKCC08B) SUBJECT:
SWEET POT. CAKE

White Chocoalate-Mint Truffles

Servings: 80 Servings

Ingredients:

½ cub Fresh mint; chopped
1 pound White chocolate; cut in 2"pieces
½ cub Heavy cream
5 tablespoon White creme de menthe
4 ounce Unsalted butter
1 pound Bittersweet chocolate; cutin 2" pieces
3 cub Powdered sugar; sifted

Preparation:

1. Chop mint and set aside; you should have ¼ cup. 2. Melt the white chocolate with the cream in the top of a double boiler set over simmering water. When melted, you can turn off the heat and let the mixture sit in the bowl until ready to use. 3. Whisk in the creme de menthe, chopped mint and the butter and blend until smooth. Pour this mixture into a wide, shallow pan to a depth of about 1 inch. Chill (or freeze) until set. 4.
Melt the bittersweet chocolate in the top of a double boiler. 5. Use a melon baller to scoop the appropriate amount of white chocolate to form into a small ball; completely submerge the chocolate ball in the bittersweet chocolate, then scoop it out with a fork, allowing excess to run off. Roll the coated truffle in the powdered sugar to coat completely.
Freeze until ready to serve. *See Notes for more explanation* NOTES : When buying white (or any) chocolate, ask for a "couverture" quality product as they contain at least 31% cocoa butter. Check the ingredients on the white chocolate to see that it contains cocoa butter, NOT vegetable oil.
White chocolate does not set as firmly as other types; it is necessary to keep it as cold as possible while still being workable. You may have to re-chill it occasionally.
he truffle cream should be smooth and shiny; it can easily be done in a food processor once the chocolate is melted. The butter should be at room temp to facilitate the process. If the truffle cream looks a little dull, whisk in a little more liqueur.
he temp of the dark chocolate should not be too hot, but you may have to reheat it if it becomes to cool. Pay attention to how well it is covering the truffles to guide you; do not let the formed truffles sit in the dark chocolate too long, they will melt.
nce coated chill quickly! Can be frozen for 90 days.

White Chocolate "Ravioli" W/ Hazelnut Filling

Servings: 25 Servings

Ingredients:

½ cub Hazelnuts, whole, shelled
2 ounce Chocolate, semisweet
2 tablespoon Butter, unsalted
1 tablespoon Sugar
1 tablespoon Brandy *OR: 1 Tbsp rum
9 ounce Chocolate, white, grated

Preparation:

FROM: Sallie Austin

Filling Number of Servings: 25

1. Preheat oven to 350-F. Form a sheet of tinfoil over the back of a 9 inch square baking pan. Place the foil in the pan and smooth it into corners and sides as evenly as possible.

2. Place the hazelnuts in a roasting pan. Put them in oven and roast for 10 minutes, then place nuts in a heavy kitchen towel and rub them back and forth vigorously, so that their bitter dried skins are removed. Pick over and discard all skins. Grind the nuts coarsely or chop in a food processor.

3. Melt the dark chocolate and butter over hot water. Stir in sugar, brandy, and nuts, and mix well. Form paste into 25 small balls.

4. Arrange the chocolate balls in 5 even rows over the bottom of the dish, and press each ball down so that it is somewhat flattened against the bottom of the pan.

5. Place the grated white chocolate over hot water and let it melt completely. Stir until smooth, then immediately pour the chocolate into the center of the pan and over as many chocolate rounds as possible. Using a finger, smooth the chocolate evenly over the balls, out to the edge of the pan in a thin, flat layer.

6. Place the pan in refrigerator briefly, until the chocolate hardens somewhat but does not completely firm. Run a knife or ravioli cutter between the rows and down the sides, then replace dish in the refrigerator to harden. When firm, lift out the foil and separate the candies into individual pieces.

Source: The Joy of Chocolate by Judith Olney

My notes: *very* easy. excellent. impressive. Used Droest (Holland) white chocolate (in octagonal package) - chopped in food processor - melted easily. Nestle's Treasures/Premier White also worked well.

** -=> this comes from the bottom of the files of Shelley Rodgers <=-

White Chocolate Almond-Pecan Pie

Servings: 8 Servings

Ingredients:

4 Eggs, beaten
1 cub Light corn syrup
2/3 cub Sugar
3 tablespoon Butter, melted
1 tablespoon Vanilla
1 tablespoon Almond extract (or to taste)
1 tablespoon Chocolate extract
6 ounce White chocolate, melted
1 cub Pecan halves
1 cub Sliced or slivered almonds
Unbaked 9-inch pastry shell

Preparation:

Combine first eight ingredients, beat with an electric mixer until blended.
Stir pecans and almonds into mixture. Pour mixture into pastry shell. Bake at 350 for 50-55 minutes.

NOTES : A winner in the Austin American Statesman 1994 Christmas Cookin' Contest.

Posted to MC-Recipe Digest V1 #362

Recipe by: Charles E. Wallace

From: Sherry Zeiss <zeiss@tab.com>

Date: Wed, 1 Jan 1997 13:20:07 -0600

White Chocolate Amaretto Cheesecake

Servings: 1 Servings

Ingredients:

<--Cheesecake-->
1 ½ c. sugar (up to 1)
1 ½ pound (3 pkgs) softened creamcheese
3 Eggs
8 9 oz. good quality whitechocolate
3 tablespoon Heavy cream
1 cub Sour cream
¼ cub Amaretto
<--Topping-->
1 cub Sour cream
1 cub Confectioner's sugar

Preparation:

Use butter cookie or brown sugar cookie dough to make a crust. Or make a cookie crumb crust.

Cheesecake: Beat cream cheese until fluffy. Gradually beat in sugar. Beat in eggs one at a time. Melt white chocolate with heavy cream (in double boiler or in microwave, but if using microwave, stop and stir every 20 seconds). Beat white chocolate, Amaretto, and sour cream into batter. Beat a while longer. Bake in preheated 350 degree oven 55-60 minutes. If top starts to become too brown, cover w/ foil part-way through baking. Or refrigerate cake and just slice top off cheesecake when cool.

Topping: Whisk together. Add a touch of Amaretto or vanilla. Spoon over top of cake, letting some drip over the sides.

Serve w/ fresh fruit, if desired.

Notes: (1) You'll probably want less than 1 ½ cups of sugar since the white chocolate & the Amaretto are both sweet. Add 1 cup, taste batter, then add more if needed. (2) Suggested chocolates: Tobler Narcisse, Lindt, Valhrona white chocolate couverture, Callebaut, etc.)

From : Ari Rapkin

Busted and entered for you by: Bill Webster
Posted to MM-Recipes Digest V4 #299 by "John Weber" <hdbrer@ibm.net> on Nov 18, 97

White Chocolate Amaretto Cheesecake

Servings: 1 Servings

Ingredients:

10 12 double graham crackers
½ cub Almonds, chopped fine
1/3 cub Dark brown sugar
4 tablespoon Unsalted butter
Cake:
2 ¼ pound Softened cream cheese
5 Eggs, room temperature
1 cub Granulated sugar
4 tablespoon Amaretto
½ teaspoon Vanilla extract
1 teaspoon Almond extract
6 ounce White chocolate, finely
Grated
Garnish:
2 ounce Toasted almond slices
1 dash Confectioner's sugar
Bittersweet or dark
Chocolate

Preparation:

Need: 10" spring form, double foil wrap outside to proof against leaks

Oven temp: 350 degrees F., middle rack

Crust- place graham crackers & almonds in food processer, & pulse until finely chopped. Pour into springform, then by hand mix in brown sugar & melted butter until it all sticks together. Mold mixture to bottom & half way up the sides of the pan. Press firmly into the seam around the bottom so there's no hidden spaces. Leave no holes. Bake in pre-heated oven for 8-10 minutes. Allow to cool on rack. Place a water bath into oven on middle rack now. When cool, grease the exposed top half of the sides of the pan lightly.

Cake- At med speed in large mixing bowl (preferably stainless steel) beat cream cheese until totally smooth. Continue mixing, & add eggs one at a time, beating thoroughly between each. Mix in rest of cake ingredients until well combined. Poor into cooled crust. Baking- Bake for 60-70 minutes in already hot water bath. Cooking time can vary greatly due to many factors here, so you know it's ready when it passes the clean toothpick test*. The cake should be almost set.
Allow to cook for an hour in an open oven with the heat off. Remove from oven very carefully, place on wire rack, cover pan with two layers of paper towels, & then a plate. Allow to cool 3-4 hours, then cover with plastic wrap & refrigerate for at least 24 hours. *Test about 1 ½" from edge of cake. Depanning & garnishing- When fully cool, gently release the pan's hasp. Warming the sides of the pan *slightly* with a hair dryer can help depanning. The idea is to soften the thin layer of butter between the pan & the cake without softening the cake or the crust. Toss almond slices with a bit of confectioner's sugar, & sprinkle over cake. Garnish center of cake with a few curls of dark or bittersweet chocolate. Cut cake with a hot knife.

Tips for cheesecakes in general: If you can, allow to cool in the open oven. The slower it cools, the better. Use an oven thermometer if you have it.

Crust:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

White Chocolate and Almond Brownies

Servings: 16 Servings

Ingredients:

12 ounce White chocolate; broken into pieces
1 cub Unsalted butter
3 Eggs
¾ cub Flour
1 teaspoon Vanilla
½ cub Slivered almonds

Preparation:

Preheat oven to 325~. Grease and flour 9" square pan.
Melt chocolate and butter in large saucepan over low heat, stirring constantly (do not be concerned if the white chcolate separates). Remove from heat when chocolate is just melted. With electric mixer, beat in eggs until mixture is smooth. Beat in flour and vanilla. Spread batter evenly in prepared pan.
Sprinkle almonds evenly ove the top. Bake 30-35 minutes or just until set in center. Cool completely in pan on wire rack. Cut into 2" squares.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

White Chocolate and Bailey's Almond Cookie Napo

Servings: 1 Servings

Ingredients:

NORMA WRENN:
¾ cub Baileys original irishcream; divided
2 Envelopes unflavored gelatin
1 ½ cub Whipping cream
4 Egg whites; room temperature
¾ cub Super fine sugar
½ pound White chocolate; choppedinto chunks

Preparation:

Soften gelatine in a ½ cup Baileys Original Irish Cream for 5 minutes.
Then dissolve by stirring over very low heat (or dissolve in microwave for 1 minute, stirring every 20 seconds). NOTE: If mixture gels before ready to use, liquify for 15 seconds in microwave. Whip the cream until stiff peaks form. Fold in Baileys mixture. Set aside in refrigerator.

In a double boiler, over, not in, boiling water, beat the egg whites and sugar with a hand-held electric mixer on high for seven minutes.

Working quickly, fold in chocolate chunks so as to only partially melt chocolate leaving small kernels of chocolate. Fold into Baileys Original Irish Cream Mixture.

Served in a Bailey Original Irish Cream & Orange Sauce 1 cup heavy cream, 4 tablespoons sugar, 3 egg yolks, 1 teaspoon lemon juice, 1 tablespoon fresh orange juice, ¼ cup Baileys Original Irish Cream. Whip cream until stiff; refrigerate. Cream together sugar, egg yolk, lemon and orange juice until a steady stream forms. Cook egg mixture in double boiler, whisking constantly until peaks form, then add Baileys Original Irish Cream. Continue cooking until thick; remove from heat and cool whisking over ice bath. When cool, fold together with whipped cream.

Served with Almond Cookies Napoleon 2 cups sliced almonds, 1 cup sugar, 1 tablespoon almond extract, pinch of salt, ¾ cup melted butter, ¾ cup all-purpose flour, 4 egg whites Combine all the ingredients by whisking.
Chill for 4 hours. Cook on buttered cookie sheets as flat, drop cookies (two heaping tablespoons each) for 3 minutes at 400~. To Assemble: Place some mouse filling between two cookies and spoon orange sauce over the top, to taste. Serves 12-16 David Turin's grand prize-winning recipe was like a marriage...something old and something new. He had been making Baileys mousse for several years, but it was the new sauce he created--just a day before the Dessert Heaven--that made his dessert a winnger. By Chef David G.Turin, The Bay Tower Room, Boston, Massachusetts Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 12, 1998

White Chocolate and Cherry Fudge

Servings: 1 Servings

Ingredients:

1 2/3 cub Sugar
1 small Can (2/3 cup) CarnationEvaporated Milk
2 tablespoon Butter
9 Squares (1 oz each) whitechocolate
2 cub Mini marshmallows
1 cub Glace cherries, halved (donot use maraschinocherries)

Preparation:

Combine sugar, e. milk and butter in large heavy saucepan. cook and stir over med. heat until mixture boils vigorously. Boil 4 to 5 min, stirring constantly. Reduce heat to low. Add white chocolate; stir until completely melted. Remove from heat. Add marshmallows; stir until marshmallows melt.
Stir in cherries. Pour into 8-inch foil-lined square cake pan. Chill until set. Store in refrigerator. Makes about sixty-four 1-inch squares.

Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.

White Chocolate and Lemon Cheesecake #1

Servings: 8 Servings

Ingredients:

CRUST:
1 ½ cub Chocolate wafer cookiecrumbs
5 tablespoon Butter; melted

FILLING:
8 ounce White chocolate
½ cub Heavy cream
2 pound Cream cheese
1 ½ cub Sugar
4 Eggs
1/3 cub Freshly squeezed lemon juice
1 tablespoon Grated lemon zest
½ teaspoon Lemon extract

GLAZE:
6 ounce Bittersweet chocolate;chopped
1 ounce Unsweetened chocolate;chopped
2 tablespoon Light corn syrup
3 tablespoon Butter

Preparation:

From: mark@alexr.co.uk

Date: Sun, 25 Feb 1996 00:00:24 GMT
JAMES PRINCE (VRVF28A)

CRUST: Combine cookies and butter and press into a lightly buttered 10-inch springform pan.

FILLING: Melt the chocolate with the cream until mixture is smooth. Cool.
Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture. Add the eggs one at a time; beating well. Beat in the lemon juice, zest an extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool an then refrigerate.

GLAZE: Combine chocolates and syrup and heat until melted and smooth.
Remove from heat and add butter. Spread warm glaze over the cake and smooth.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #56

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Chocolate and Macadamia Nut Brownies

Servings: 14 Servings

Ingredients:

2/3 cub Macadamia nuts
1 cub Flour; plus 2 tbsp.
¾ teaspoon Baking powder
¼ teaspoon Salt
¼ cub Unsalted butter
½ cub Sugar
2 tablespoon Water
9 ounce White chocolate
2 large Eggs
1 teaspoon Vanilla extract

Preparation:

Recipe by: the California Culinary Academy Preparation Time: 0:50 1.
Preheat oven to 325 degrees F. If macadamia nuts are salted, blanch in boiling water to cover for 30 seconds to remove salt. Rinse under cold running water and transfer to a baking sheet. Toast in a 325 degrees F oven until golden brown. Let cool, then coarsely chop. If nuts are unsalted, just toast and chop.

2. Combine flour, baking powder, and salt. Set aside.

3. Place butter, sugar, and water in a medium saucepan over low heat. Cut 6 ounces of the white chocolate into large (1- or 2-inch) chunks and the remaining 3 ounces into small (¼-inch to ½-inch) chips.

4. When butter has melted, remove from heat, add the 6 ounces white chocolate chunks and stir until chocolate melts.

5. Beat in eggs and vanilla. Stir in flour mixture until just blended. Stir in the 3 ounces of white chocolate chips and the nuts.

6. Spread batter in a greased 8- or 9-inch square baking pan. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack, then cut into squares.

* Timesaver Tip: Brownie batter can be made ahead and frozen before baking.
Line an 8- or 9-inch square pan with heavy-duty foil. Spoon batter into pan. Freeze batter, uncovered, until frozen solid. Remove from pan and wrap tightly. Label and date package. Freeze at 0 degrees F up to 4 weeks. To bake, peel foil from batter and place in greased pan. Bake in a preheated 375 degrees F oven until skewer inserted in center comes out clean (40 to 50 minutes).

Microwave Version: Chocolate may be melted in a microwave oven. Place butter and chocolate in a small glass bowl. Microwave on 50% power for 1 minute, stir, then continue microwaving 1 to 3 minutes more. Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Stir in sugar and water and continue with step 5.

White Chocolate and Macadamia Nut Cookies

Servings: 18 Servings

Ingredients:

1 cub All purpose flour
¾ teaspoon Baking powder
⅛ teaspoon Salt
⅛ teaspoon Baking soda
1 ¼ Stick unsalted butter
¾ cub Packed golden brown sugar
1 teaspoon Vanilla extract
1 large Egg
1 ½ cub Vanilla milk (whitechocolate) chips
¾ cub Coarsely chopped macadamianuts
¾ cub Coarsely chopped pecans

Preparation:

Date: Thu, 12 Aug 93 09:33:35 +0200

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)

From: mpeter@oavax.csuchico.edu (Margot Peter)

Source: Bon Appetit best of the year issue

Preheat oven to 350 F. Grease 2 heavy large cookie sheets. Mix first 4 ingredients together in a small bowl. Using an electric mixer, beat butter, sugar and vanilla in a large bowl until light and fluffy. Beat in egg. Stir in dry ingredients, then vanilla milk chips and nuts. Drop cookie dough by scant ¼ cupfuls onto prpared cookie sheets, spacing evenly. Bake until golden brown, about 15 mins. Cool cookies on sheets for 5 mins. Transfer cookies to rack to cool. This makes about 18.

This recipe from the Regent Beverly Wilshire Hotel in L.A. Tips: Don't let the cookies get too brown. They should still be very soft when removed from oven. And for those of you who didn't know: Nestles now makes vanilla milk chips along with their chocolate and butterscotch.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Chocolate Baby Dinosaur Egg

Servings: 1 Servings

Ingredients:

1 Plastic egg mold
Non-stick cooking spray
1 pound White chocolate (containing
Paraffin)
Cotton candy
Candy Dinosaurs

Preparation:

Melt chocolate over medium heat in double boiler until evenly smooth.
Lightly coat each inside egg mold half with nonstick spray. Pour in about ½ cup melted chocolate in ½ mold and "roll" mold around gently so gravity makes the chocolate flow over entire inside surface. Pour in more to thicken out any thin spots if necessary. Repeat with other half.
Refrigerate 10-15 minutes. Save 2-3 tablespoons of chocolate to seal egg.
Dip each outer half in warm water to loosen egg shell and invert it on a plate. Repeat with other half. If you crack or break the shell, remelt and try again.

Place cotton candy nest in bottom half of egg, place candy Dinosaur into cotton candy nest and cover with top half of shell. Seal the seam with remaining melted chocolate, and smooth with your finger.

Your Dinosaur egg is now ready to present. Hatch the egg by rapping the top shell with the back of a spoon to reveal the candy Baby Dinosaur inside.

White Chocolate Banana Cake

Servings: 1 Servings

Ingredients:

Cake:
2 cub Cake & pastry flour
2 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
¾ cub Crisco shortening
2 Eggs
1 cub Mashed banana; (3-4 bananas)
1 teaspoon Vanilla
2/3 cub Buttermilk
2 White chocolate/1 oz each;grated
Frosting:
½ cub Crisco shortening
½ cub Mashed banana (1-2 bananas)
4 cub Icing sugar; sifted
1 tablespoon Lemon juice
2 White chocolate
Melted and cooled
1 tablespoon Milk; (1 to 2)
White chocolate curls(optional)

Preparation:

1. Preheat oven to 350F (180C).
2. Grease two 8-inch round cake pans with shortening and line with waxed paper.
3. Combine flour, baking powder, baking soda and salt.
4. Cream shortening, sugar and eggs on high speed until light and fluffy.
5. Add banana and vanilla.
6. Add dry ingredients on low speed, alternating with buttermilk, mixing lightly after each addition.
7. Stir in grated chocolate.
8. Spread batter evenly in greased pans.
9. Bake at 350F (180C) for 30 to 35 minutes. Cool 10 minutes, then remove from pans and cool completely on wire racks.
Frosting: 1. Beat all ingredients together at high speed until smooth and light. Use just enough milk to make a spreading consistency.
2. Frost cake layers.
3. Decorate with chocolate curls. Makes: About 8 servings. Freezing:
Excellent
Posted to Bakery-Shoppe Digest V1 #396 by angstrom@juno.com (Angela L Gilliland) on Nov 18, 1997

White Chocolate Banana Cream Pie

Servings: 1 Servings

Ingredients:

1 Sheet prepared pie dough
3 Egg yolks
¼ cub Sugar
⅛ cub Cornstarch
1 cub Whole milk
1 Vanilla bean; splitlengthwise
1 tablespoon Butter; cut into dicedpieces
2 ounce White chocolate; melted
4 Ripe bananas; sliced ¼"thick
1 tablespoon Lemon juice
1 cub Heavy cream; whipped untilstiff
1 ½ tablespoon Banana liqueur
6 ounce White chocolate; cut intocurls
Cocoa powder; for garnish

Preparation:

For Crust - On a lightly floured surface, roll out one sheet of pie dough to fit a 10" tart pan. Place the dough into the pan and trim the edges.
Prick evenly with a fork and bake at 450 degrees for 9-11 minutes, until golden. Remove and let cool.

For Filling - In a large bowl, whisk together the egg yolks and the sugar.
Add the cornstarch and whisk to combine. Meanwhile, in a saucepot, bring the milk and vanilla bean to a boil. Remove from the heat and discard the vanilla bean. Stir 3 T. of the milk into the egg mixture and return the milk to the stove over low heat. Slowly add the egg mixture to the milk and stir until it comes to a boil. Remove from heat and stir in the butter and the melted white chocolate. Cover and refrigerate. To assemble the pie, toss the bananas with 1 T. lemon juice and set aside. Fold the whipped heavy cream into the chilled filling. Then fold in the bananas and the banana liqueur. Fill the tart shell with the prepared filling and top with the white chocolate curls. Dust with cocoa powder and serve.
Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on May 29, 1998

White Chocolate Bavarian Squares

Servings: 8 Servings

Ingredients:

1 ¼ cub Whipping cream
3 ounce Fine-quality whitechocolate; finely chopped
1 Envelope unflavored gelatin(scant 1 Tbs.)
¼ cub Water
1 cub Milk
4 large Egg yolks
6 tablespoon Sugar
¼ cub White creme de cacao
Spirited Cold ChocolateSauce (recipe follows)
1/3 cub Pecans; chopped

Preparation:

From: elayne@usa.pipeline.com (Elayne Cohen)

Date: Tue, 9 Jul 1996 22:11:31 GMT
Found online at the Jewish Bulletin of California:

Looking for love recipes? Chocolate evokes romance. By Zillah Bahar

Nothing gets people together like the love of chocolate. It makes sense, as the ancients (not our ancients, but the Aztecs, who really knew from food) considered it an aphrodisiac. And who, even in these grumpy, post modern times, can deny the indulgent romance that chocolate evokes?

The recipe for White Chocolate Bavarian Squares comes from "Faye Levy's Sensational Chocolate" (HPBooks, 1992, $14.95). It was inspired by a dish at one of the author's favorite restaurants in Israel. The Israeli version, writes Levy, is a vanilla Bavarian cream accompanied by dark chocolate sauce and sprinkled with chopped nuts. It is served right from the dish rather than unmolded.

Levy's version is exceptionally creamy and delicately flavored with white chocolate, complemented by a sauce spiked with creme de cacao and the crunch of pecans.

If you're single, bring it along to the next party you attend. If that handsome young man or woman you're ogling from across the room doesn't bite, forget it. He or she probably doesn't like chocolate, and in that case, isn't worth your trouble. Just no fun.

If you're in a loving relationship, prepare it for a special occasion. Or at your next dinner party, expect to dazzle your most discriminating close personals with this deceptively dainty dessert.

Refrigerate 1 cup cream. Place white chocolate in a medium bowl. Bring remaining ¼ cup cream to a full boil in a small heavy saucepan. Pour over chocolate all at once. Stir with whisk until mixture is smooth and set aside.

Sprinkle gelatin over ¼ cup water in a small cup. Bring milk to a boil in a small heavy saucepan. Whisk egg yolks in a large bowl. Add sugar to the egg yolks and whisk until blended. Gradually whisk hot milk into the egg yolk-sugar mixture. Return mixture to saucepan. Cook over medium-low heat, stirring mixture and scraping bottom of pan constantly with the wooden spoon, until mixture thickens slightly and reaches 165 to 170 degrees on a candy thermometer. This should take about 5 minutes. Remove from heat and immediately add softened gelatin. Whisk in gelatin until it completely dissolves. Pour custard into a large bowl; stir about 30 seconds to cool.
Cool for 10 minutes.

Using a whisk, gradually stir custard mixture into chocolate mixture.
Return mixture to large bowl; cool to room temperature, stirring occasionally. Gradually stir in creme de cacao.

Refrigerate about 20 minutes, or set bowl in a larger bowl of iced water and leave 10 minutes, stirring very often, or until mixture is cold and beginning to thicken but is not set. Meanwhile, lightly oil an 8-inch-square baking dish or serving dish.

In a large chilled bowl, whip remaining 1 cup cream until nearly stiff.
Gently fold into chocolate mixture. Pour into prepared dish; smooth top.
Cover and refrigerate at least 3 hours or until set. Dessert can be kept 2 days in the refrigerator; liqueur flavor weakens after 1 day.

Cut dessert into 2-½-inch squares. Use a broad spatula to transfer to plates. Spoon chocolate sauce over each serving and sprinkle with pecans.

JEWISH-FOOD digest 244

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Chocolate Bavarois

Servings: 1 Servings

Ingredients:

1 Egg
1 tablespoon Sugar
¼ l Whipping cream
2 Sheets of gelatine
1 tablespoon White rum
150 g White chocolate
5 tablespoon Milk

Preparation:

Break chocolate into pieces and put in a bowl and add the milk. Heat it 'au bain marie'(*) and stir occasionally until chocolate has melted. Even better: put the bowl in the microwave, heat for 2 times 2 minutes on low and stir well. Make sure the chocolate doesn't get too hot, because it will get lumpy (gritty) and useless. Let the melted chocolate cool down to room temperature, by putting it in a larger bowl with cold water.

Put egg & sugar in a large bowl. Mix with an electric mixer until white and creamy (about 8 minutes).

Soak the gelatine leaves in lots of cold water for about 5 minutes or until soft.

Heat two tablespoons of water in a bowl / small pan until cooking. Remove from heat and solve the wrung-out gelatine in it. Let it cool a little.

Put the rum, the melted chocolate and the solved gelatine into the bowl with the egg mixture. Fold together carefully with a large spoon (or two).

Put the mixture in the fridge and let it set just a little or until you finished the next task...being:

Whip the cream until stiff.

Carefully fold the cream into the rest of the pudding. Put it in small bowls or one large bowl.

Serve with chocolate sauce (i just buy a bottle).

(*) au bain marie =
put the bowl in a larger pan with water. Heat the water and wait until the stuff in the bowl is heated.

White Chocolate Berry Pie

Servings: 8 Servings

Ingredients:

1 ½ cub Graham cracker crumbs; orchocolate crumbs
¼ cub Soft margarine; melted
4 Squares white chocolate
8 ounce Light cream cheese; softened
2 tablespoon Sugar
½ teaspoon Almond extract
19 ounce Canned Mixed Berry PieFilling, divided
½ cub Whipping cream

Preparation:

Combine crumbs and margarine. Press evenly over bottom and sides of a 9" pie plate. Bake at 375 degrees for 8 mins. Cool. Melt white chocolate over hot water. Beat cream cheese, sugar and almond extract until smooth. Blend in chocolate. Fold 1 cup pie filling into chocolate mixture. Beat whipping cream until stiff, fold into chocolate mixture. Spoon into crumb crust.
Spoon remaing pie filling in center of pie. Refrigerate at least 3 hours.

Source Beatrice Cream Cheese package Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com

Recipe by: Beatrice Cream Cheese package

Posted to MC-Recipe Digest V1 #883 by Carol & Bob Floyd <c.floyd@arnprior.com> on Nov 04, 1997

White Chocolate Biggies

Servings: 24 Servings

Ingredients:

1 ½ cub Butter or margarine,softened
1 cub Granulated sugar
¾ cub Packed light brown sugar
2 teaspoon Vanilla
2 Eggs
2 ½ cub All-purpose flour
2/3 cub Unsweetened cocoa
1 teaspoon Baking soda
½ teaspoon Salt
1 package Large white chocolate chips
¾ cub Pecan halves, coarselychopped
½ cub Golden raisins

Preparation:

Preheat oven to 350'F. Lightly grease cookie sheets or line with parchment paper. Beat butter, sugars, vanilla and eggs in large bowl until light and fluffy. Combine flour, cocoa, baking soda and salt in medium bowl; blend into creamed mixture until smooth. Stir in white chocolate chips, pecans and raisins. Scoop out about 1/3 cup dough for each cookie. Place on prepared cookie sheets, about 4" apart. Flatten each cookie slightly. Bake 12-14 minutes or until firm in center. Cool 5 minutes on cookie sheets; remove to wire racks to cool completely.

Makes about 2 dozen large cookies.

From Favorite All Time Recipes - Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip

White Chocolate Black Pepper Mousse Napoleon Pt 1

Servings: 1 Servings

Ingredients:

APRICOT COMPOTE:
8 ounce Dried apricots
1 ¾ cub Water
½ cub Granulated sugar
¼ cub Orange liqueur; such asCointreau or Grand Marnier

GINGER-SESAME TUILES:
½ cub All-purpose flour
5 tablespoon Sesame seeds
1 teaspoon Ground ginger
12 tablespoon (1 ½ sticks) unsaltedbutter, cut intotablespoons
¾ cub Granulated sugar
1 cub Honey
WHITE CHOCOLATE BLACK PEPPERMOUSSE:
7 ounce White chocolate; coarselychopped
1 ¼ cub Heavy cream
5 tablespoon Water; divided
1 ½ teaspoon Unflavored powdered gelatin
4 large Egg yolks
2 tablespoon Orange liqueur
1 teaspoon Freshly ground black pepper
½ teaspoon Granulated sugar

Preparation:

YIELD: 4 servings DIFFICULTY: ** PREPARATION: 2 ½ hours plus baking and chilling times.

Make the apricot compote:

1.In a medium saucepan, combine the apricots, water, sugar and orange liqueur. Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves. Bring the mixture to a boil; reduce the heat to medium-low and simmer the mixture for 5 minutes. Remove the pan from the heat and allow it to cool for 15 minutes. Remove 12 whole apricots from the compote and set them aside for garnish. Pour the remaining compote into the bowl of a food processor fitted with the metal blade. Process the mixture for 30 to 45 seconds, until smooth. Transfer the purée to a small bowl, cover and refrigerate until ready to use.

Make the ginger-sesame tuiles:

1.In a small bowl place the flour, sesame seeds and ginger. Using a whisk, gently stir the dry mixture until combined.

2.In a medium saucepan combine the butter, sugar and honey. Cook the mixture over medium heat, stirring occasionally, until the butter is melted, about 5 minutes. Transfer the mixture to a 4 ½-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment. At low speed, gradually add the dry flour mixture to the butter-honey mixture. Scrape down the side of the bowl with a rubber spatula. Continue to mix the batter at low speed until just warm, about 5 minutes. Cover the bowl and allow the batter to sit at room temperature for 2 hours.

3.Position a rack in the center of the oven and preheat to 375 F. Spray a baking sheet with nonstick cooking spray. Drop two 1 teaspoon-size balls of the batter onto the sheet, 6 inches apart (begin by baking only 2 tuiles at a time, to get an idea of how they will spread in your oven). Bake the tuiles for 4 to 6 minutes, until golden brown. Allow the tuiles to cool for 3 to 5 minutes on the baking sheet, then carefully transfer them with a spatula to a wire rack to cool completely. Continue this baking process, respraying the baking sheet as necessary, until all the batter is used.

Make the white chocolate black pepper mousse:

1.Melt the white chocolate according to the directions in the Chocolate Melting Tips. Set aside to cool.

2.In a chilled 4 ½-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream until it just begins to mound. Set aside in the refrigerator until ready to use.

3.Place 3 tablespoons of the cold water in a small, heatproof cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften.

4.Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently until it dissolves completely and the mixture is clear, about 3 to 4 minutes. Remove the pan from the heat and set aside.

5.In a 4 ½-quart bowl of a heavy-duty electric mixer, place the egg yolks, orange liqueur, the remaining 2 tablespoons of water, the black pepper and the sugar. Place the bowl over a pot of hot water. The bottom of the bowl must touch the water. Cook over medium heat, whisking constantly for 3 to 5 minutes, or until the yolk mixture is light and fluffy and has reached 140 F. on an instant-read thermometer. Place the bowl on the mixer stand and, with the wire whip

continued in part 2

White Chocolate Black Pepper Mousse Napoleon Pt 2

Servings: 1 Servings

Ingredients:

See part 1

Preparation:

attachment in place, beat the mixture at medium-high speed until it is thick and cool, about 5 minutes.

6.At low speed, beat in the dissolved gelatin mixture just until combined.
Using a large rubber spatula, fold the cooled white chocolate into the mixture. Fold one-third of the whipped cream into the mixture to lighten it. Fold in the remaining whipped cream. Cover the mousse with plastic wrap and refrigerate for 15 minutes, or until firm enough to pipe.

Assemble the dessert:

1.Fill a pastry bag fitted with a medium star tip (such as Ateco #5) with the mousse. Place a ginger-sesame tuile on a dessert plate. Pipe some of the mousse onto the tuile. Top with a second tuile. Repeat the layering process, until you have used 4 tuiles. Sprinkle the top tuile with confectioners' sugar. Place 3 of the reserved apricots around the dessert and drizzle with apricot purée as desired. Repeat with the remaining tuiles and mousse to make 4 servings.
Posted to Bakery-Shoppe Digest V1 #189 by docden <docden@mnl.v-link.net> on Aug 15, 1997

White Chocolate Bread Pudding

Servings: 1 Servings

Ingredients:

8 ounce French bread; cut 1 inchthick
3 ½ cub Whipping cream
1 cub Whole milk
½ cub Sugar
18 ounce Good quality whitechocolate; coarsely chopped
7 large Egg yolk
2 large Egg

Preparation:

Preheat oven to 275 F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350 F. Combine 3 cups whipping cream, 1 cup milk and ½ cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat.
Add 10 ounces white chocolate (about 1 ¾ cup ) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture. Place bread cubes in 2 quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil. Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350 F oven for 30 minutes before serving.) Bring remaining ½ cup cream to simmer in heavy medium saucepan. Remove saucepan from heat.
Add remaining 8 ounces white chocolate and stir until melted and smooth.
Serve pudding warm with warm white chocolate sauce.

Recipe by: Bon Apetit December 1996

Posted to MasterCook Digest V1 #408 by Julie Johnston <julie43@accessatlanta.com> on Jan 18, 1998

White Chocolate Bread Pudding

Servings: 12 Servings

Ingredients:

1 ½ cub Whipping cream
¾ cub Irish whiskey
9 tablespoon Sugar
½ Vanilla bean
¾ teaspoon Cornstarch; mixed in
2 tablespoon Water; coldBread Pudding---
2 cub Whole milk
1 cub Sugar
6 large Eggs
2 large Egg yolks
1 teaspoon Vanilla extract
8 ounce Day-old French bread; cubed
1 cub Semisweet chocolate chips
3 ounce White chocolate; chopped

Preparation:

Combine cream, whiskey and sugar in heavy small saucepan. Halve vanilla bean lengthwise and scrape in seeds; add bean. Bring to simmer over high heat, stirring constantly. Reduce heat to medium-low. Mix 2 tablespoons water and cornstarch in bowl until smooth. Add to cream mixture; simmer until smooth. Add cornstarch dissolved in water to cream mixture; simmer until sauce thickens slightly and leaves path when finger is drawn across back of spoon, stirring frequently, about 10 minutes. Strain sauce into small bowl. Cover and refrigerate until well chilled, about 1 hour.

For Bread Pudding: Preheat oven to 400 degrees. Whisk milk, sugar, eggs, yolks and vanilla in large bowl until well blended. Mix in bread. Let stand 20 minutes. Stir both chocolates into bread mixture. Transfer to 8-inch square glass baking dish. Place baking dish in large baking pan. Add enough hot water to pan to come 1 inch up sides of baking dish. Bake until pudding is set, about 1 hour. Remove baking dish from water. Cool pudding slightly and sere warm with chilled sauce. Source: Bon Appetit. Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com.
Posted to MasterCook Digest V1 #408 by Cynthea <Cynthea@aol.com> on Jan 18, 1998

White Chocolate Bread Pudding

Servings: 1 Serving

Ingredients:

1 pint Heavy cream
⅞ cub Sugar plus 1 tb
1 Whole egg; lightly beaten
4 ounce White chocolate;fine chopped
1 pound Dry French bread;in 1" cubes
Melted butter

SAUCE:
3 Eggs
¼ cub Cornstarch
1 ½ cub Unsalted butter
2 cub Sugar
¼ cub Whiskey

Preparation:

In a saucepan over medium heat, bring milk, cream and sugar to a boil, stirring constantly. Remove from heat and beat. Beat a little of the hot milk mixture into the eggs, then add eggs to saucepan and return to heat.
Cook, stirring constantly, until mixture thickens and returns to a boil.
Add white chocolate, and stir until melted. Pour custard over bread cubes, and let soak for 30 minutes. Brush individual molds (or ovenproof soup cups) with melted butter and fill with custard-bread mix. Brush tops with butter, and place molds in a shallow baking pan. Pour a little water into the pan, and bake at 350 degrees for 45 minutes. Cool slightly, unmold and serve with whiskey sauce. If desired, top with vanilla ice cream and grated white chocolate.

Whiskey Sauce: Beat eggs with cornstarch. In a saucepan, melt unsalted butter with sugar and whiskey. Off the heat, beat a little of the hot butter into the egg mixture, then quickly stir egg mixture into the saucepan. Cook, stirring over low heat, until thick and glossy.

The San Diego Union-Tribune, June 16, 1994
Posted to MC-Recipe Digest V1 #169

Date: Sat, 27 Jul 1996 03:26:01 +0000

From: Linda Place <placel@worldnet.att.net>

White Chocolate Bread Pudding

Servings: 8 Servings

Ingredients:

PUDDING
3 cub Whipping cream
10 ounce White chocolate
1 cub Milk
½ cub Sugar
2 Eggs
8 Egg yolks
1 Loaf French bread,
Sliced into ¼ inch
Pieces and dried in
The oven
2 tablespoon Chocolate shavings
For garnish
SAUCE
8 ounce White chocolate
3 ounce Heavy cream

Preparation:

The Palace Cafe, located on New Orleans' Canal Street in the old Werlein's Building, is the newest restaurant from the Brennan family, who also operate some of the City's finest restaurants: Commander's Palace, Mr. B's Bistro and Bacco. This dessert has become extremely popular, and has practically become The Palace Cafe's signature dessert.

You will absolutely slay your guests if you make this. I've had dinner guests describe this dessert as "orgasmic", and "the best dessert I've ever had".

Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat.

In a double boiler, heat the milk, sugar, eggs and egg yolks until warm.
Blend the egg mixture into the cream and chocolate mixture.

Place the bread slices in a baking pan. Pour ½ of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.

For the sauce: Gently melt the white chocolate in a double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding. Serves 8. Walt MM
Posted to MM-Recipes Digest V3 #260

Date: Sun, 22 Sep 1996 22:08:59 -0400

From: Walt Gray <waltgray@mnsinc.com>

White Chocolate Bread Pudding with White Choc

Servings: 8 Servings

Ingredients:

1 Roll, 10" long and 2 ½"
In diameter or the equi-
Valent amount of bread
2 cub Heavy cream
½ cub Milk
¼ cub Sugar
9 ounce White chocolate, chopped
1 Egg
4 Egg yolks
Semi-sweet chocolate for
Garnish (optional)

Preparation:

Cut the roll into eight slices; place on middle rack of a 250F oven and leave until dry, about 20 minutes. In a saucepan, heat 1 ½ cups of the heavy cream, the milk, and the sugar over low heat, stirring until sugar is dissolved. Add 5 oz. of the white chocolate, stir until melted, and remove from the heat. In a large bowl, whisk the egg and yolks together. Whisk the chocolate mixture into the eggs a little at a time. Tear the bread into 1" pieces, add to the white chocolate custard, and stir to mix. Leave to soak, stirring occasionally, until all the custard has been absorbed by the bread, 1 to 2 hours. Put the mixture into an 8" square, 2" deep baking dish. Put the dish in a slightly large pan and add hot water to come halfway up the sides of the baking dish. Bake the pudding in the water bath at 350F for 45-50 minutes, until the custard is set and the top is golden brown. Serve warm or cold. If you chill it, loosen the sides with a metal spatula and invert the pudding onto a cutting surface. Cut into four squares and cut each square into a triangle. For the sauce, heat the remaining cream in a small pan. Add the remaining 4 oz. white chocolate and melt. If desired, grate some semi-sweet chocolate and sprinkle on top of the pudding.

White Chocolate Brownies

Servings: 24 Brownies

Ingredients:

6 ounce Imported white chocolate,cut up
¾ cub Sugar
1 Stick (4oz) butter
2 Eggs
1 ½ teaspoon Vanilla extract
1 cub Flour
½ teaspoon Baking powder
1 dash Salt
6 ounce Semisweet or bittersweetchocolate, cut up
½ cub Chopped walnuts

Preparation:

1. Preheat oven to 350F. In a 2-quart glass bowl, combine white chocolate pieces, sugar, and butter. Heat in microwave oven on High about 1-½ minutes, or until melted and smooth when stirred.

2. With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts.

3. Spread evenly in a buttered, foil lined 7x11 inch baking pan. Bake 20 to 25 minutes, or until golden brown. Do not overbake. Let cool, then cut into 24 pieces.

Posted to The Gourmet Connection Recipe Page Newsletter 02 Feb 97 by Gourmet Connection <capco@norwich.net> on Feb 02, 1997.

White Chocolate Brownies

Servings: 24 Servings

Ingredients:

6 tablespoon Unsalted butter
8 ounce Grated white chocolate
2 Eggs
½ cub Sugar
1 tablespoon Vanilla
1 cub Flour
1 cub Heaped semi-sweet choc chunk

Preparation:

1. Preheat oven to 350. Grease and flour an 8 inch square baking pan.
Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside.

2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat.

3. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.

from: _Cookiemania_

White Chocolate Brownies

Servings: 12 Servings

Ingredients:

8 tablespoon Unsalted butter
4 ounce White chocolate
2 large Eggs, at room temperature
½ teaspoon Salt
1 cub Sugar
1 teaspoon Vanilla extract
1 cub All-purpose flour

Preparation:

(From "Rosie's Bakery All Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" by Judy Rosenberg. Workman. $12.95)

Preheat oven to 325'F. Lightly grease an 11x7" baking pan with butter or vegetable oil.

Melt the butter in the top of a double boiler placed over simmering water. When the butter has melted, add the chocolate and melt.

Using a mixer on medium-high speed, beat the eggs and salt in a medium-size mixing bowl until frothy, about 30 seconds. Gradually add the sugar and continue beating until the eggs are thick and pale, about 1-½ minutes. Scrape the bowl with a rubber spatula.

Add the chocolate mixture and the vanilla and mix on medium-low speed until blended, about 5 seconds. Scrape the bowl.

Mix in the flour on low speed until blended, scraping the bowl with the rubber spatula once during blending. Pour the batter evenly into the prepared pan.

Bake the brownies on the center oven rack until a tester inserted in the center comes out clean, about 40 minutes. Allow the brownies to cool on a rack for 1 hour before cutting.

Makes 12 brownies.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

White Chocolate Bundt Cake

Servings: 12 Servings

Ingredients:

3 cub Flour; all-purpose
1 teaspoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Salt
1 cub Unsalted butter; softened
. (2 sticks) plus about
1 tablespoon Butter; for greasing pan
2 cub Sugar; plus about
2 tablespoon Sugar; for sugaring pan
1 ½ teaspoon Vanilla extract
½ teaspoon Almond extract
5 large Eggs
4 ounce White chocolate; melted &
. still warm
1 cub Sour cream
4 ounce White chocolate chunks/chips
4 ounce Semisweet chocolate; melt
. while cake is cooling

WHITE CHOCOLATE GANACHE:
8 ounce White chocolate; chopped
½ cub Heavy cream

Preparation:

Preheat oven to 350 F. Butter and sugar a 10-inch Bundt pan.

In a bowl, sift together the flour, baking powder, baking soda and salt.

Put the remaining 1 cup butter and 2 cups sugar in a bowl and cream together using the electric mixer on medium speed until light and fluffy.
Add the vanilla and almond extracts and the eggs, 1 at a time, beating for 20 seconds after each addition. Slowly beat in the melted white chocolate.
Scrape down the bowl.

Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat for 45 seconds after each addition. Place the batter in the prepared pan in 3 layers, separating each layer with white chocolate chunks or chips.

Bake for 55 to 60 minutes. The top will be brown, and a cake tester inserted in the center will come out with a few crumbs on it. Remove the cake to a wire rack to cool for 15 minutes, then invert it onto a wire rack and let cool to room temperature.

Prepare White Chocolate Ganache and drizzle over the cake in a decorative pattern. Place melted semisweet chocolate in a squeeze bottle and squeeze it over the white chocolate.

Makes 12 servings.

White Chocolate Ganache: In a ceramic or glass bowl covered with plastic wrap, heat 8 ounces coarsely chopped white chocolate with l/2 cup heavy cream on High (100 percent power) in a microwave for 30-second intervals, stirring after each interval, until smooth. Allow to cool for about 10 minutes before using.

Per serving: Calorios 611, Fat 41g, Cholesterol 167mg Sodium 256mg, Percent calories from fat 59%

"Debbi Fields' Great American Desserts" ** Dallas Morning News -- Food section -- 11 December 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

Posted to MM-Recipes Digest V4 #110 by "Tim Brown" <tjbrown@tima.com> on Apr 19, 1997

White Chocolate Butter Cream Frosting

Servings: 1 Servings

Ingredients:

6 ounce White Chocolate -- chopped
¼ cub Whipping Cream
1 cub Unsalted Butter -- cold, cut
Up
1 cub Powdered Sugar

Preparation:

Microwave white chocolate and cream in medium bowl on high for 1 ½ minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.

Makes enough to frost 2 9-inch cake layers.

Recipe By :

White Chocolate Cake

Servings: 12 Servings

Ingredients:

¼ pound Dipping chocolate or real
1 cub Margerine
2 cub Sugar
4 Eggs
1 teaspoon Vanilla
⅛ teaspoon Salt
2 ½ cub Cake flour
1 teaspoon Baking powder
1 cub Buttermilk
1 cub Chopped pecans
1 cub Coconut

Preparation:

Mix all cake ingredients, adding baking soda and flour last. Don't over- beat after adding flour and
04/23/92 8:38 PM buttermilk. Pour into two 9-inch or one 9x12-inch cake grease and floured cake pan. Bake at 350 degrees 35-40 minutes. Icing: 1 stick margerine 1 pound powdered sugar 1 t vanilla 8 oz cream cheese cream or half and half
Cream all ingredients together, gradually adding cream until spreading consistency. Source: magazine, newsletter Oct '89 Dolores McCann

White Chocolate Cake

Servings: 1 Servings

Ingredients:

4 Eggs; separated
1 cub Butter; softened
½ cub Sugar
½ pound White chocolate; melted indouble boiler and divided
2 ½ cub Cake flour's tsp. bakingpowder
½ teaspoon Salt
1 cub Buttermilk
1 cub Chopped pecans
1 teaspoon Vanilla
1 cub Shredded coconut

Preparation:

Preheat oven to 350 F. Grease and flour 3 round layer pans. Beat egg whites until stiff. In another bowl, cream butter and sugar. Add egg yolks. Remove 2 Tbs. melted white chocolate and reserve for icing; add remaining chocolate to butter-egg mixture. Mix well. Sift flour, baking pwd., and salt together and add to batter. Add buttermilk, pecans, vanilla and coconut. Gently fold in egg whites. Divide evenly among 3 cake pans, and bake 30 mins. or until cake springs back when pressed. Cool. ICING: In top of double boiler ove medium heat, beat together: ½ cup softened butter, 6 ozs. cream cheese and 2 Tbs. reserved melted white chocolate. Add 1 tsp.
vanilla extract and 1 pound powdered sugar, mixing until smooth. Fold in 1 cup chopped pecans. Spread warm frosting on cooled cake layers. Serve immediately or store in refrigerator; let warm to room temp. before serving.

Posted to Bakery-Shoppe Digest V1 #192 by "William & Evelyn Hall" <wchall@nevia.net> on Aug 16, 1997

White Chocolate Cake

Servings: 10 Servings
MARIA DAVIS VPDJ42B
¾ LB white chocolate ¾ C boiling water 1 c butter softened 7 X eggs 3 c
sugar 1 tB vanilla extract 5 c all purpose flour 1 tS baking soda ⅛ t
salt 2 c buttermilk Grease and flour one 6 inch, 8 inch and 12 inch round
cake pans, and set aside. Combine white chocolate and water, stirring until
chocolate melts; set mixture aside to cool.
Cream butter; gradually add sugar, beating at medium speed of an electric
mixer until well blend. Add eggs one at time, beating after each addition.
Stir in chocolate mixture and vanilla.
Spoon flour, soda and salt; add to chocolate mixture alternately with
buttermilk, beginning and ending with flour mixture. Mix after each
addition.
Spoonn 1.¾ cups batter in 6 inch pan, 3.½ cups batter into 8 inch pan,
and remaining batter into 12 inch pan. Bake at 300 degrees for 45 to 50
minutes for 6 inch layer, 50 to 55 minutes for 8 inch layer, and 1 hour for
12 inch layer or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool on wire racks.
Brush excess crumbs from cake.
(Recipe taken from Southern Living) +++++
09/09/92 8:57 PM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 09/09 1:17 PM TO:
JUDITH DUNN (KSPV68A) FROM: DOLORES MCCANN (BSWN00A) SUBJECT:
WH.CHOC.CAKE

White Chocolate Cake

Servings: 12 Servings

Ingredients:

PATTI - VDRJ67A:
¼ pound White chocolate
½ cub Water; boiling
1 cub Butter
2 cub Sugar
4 Egg yolks
1 teaspoon Vanilla
2 ½ cub Cake flour
1 teaspoon Baking powder
¼ teaspoon Salt
1 cub Buttermilk
4 Egg whites; beaten stiff
1 cub Pecans; chopped
1 cub Flaked coconut

COCONUT FROSTING:
2 cub Sugar
½ cub Water
½ cub White Karo syrup
2 Egg whites; beaten frothy
pinch Salt
1 teaspoon Vanilla
2 cub Flaked coconut

Preparation:

Melt chocolate in boiling water; cool. Cream together butter and sugar.
Beat in egg yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla. Sift together the flour, baking powder, and salt. Add to chocolate mixture, alternating with the buttermilk. Do not over beat. Fold in beaten egg whites, gently. Stir in nuts and coconut.
Divid evenly into three generously greased and lightly floured cake pans.
Bake in 350~ oven for 30-45 minutes..until lightly browned and center springs back at your touch. Cool, and frost with icing.
Coconut Frosting: Cook sugar, water, and Karo until it reaches soft ball stage. Pour syrup into egg whites and beat until stiff. Add salt and vanilla. Spread between layers and on top and sides of cake. Sprinkle icing with coconut as thickly as you like.

White Chocolate Cake Doughnuts

Servings: 1 Servings

Ingredients:

3 ¼ cub Flour
2 teaspoon Baking powder
¼ teaspoon Salt
2 Beaten eggs
2/3 cub Sugar
2 ounce Melted white chocolate
2 tablespoon Melted butter
½ cub Milk
1 teaspoon Vanilla
1 cub Chocolate glaze
1 cub Chopped macadamia nuts

Preparation:

Preheat the fryer. In a mixing bowl, sift the flour, baking powder and salt together. In a mixing bowl, whisk the eggs and sugar together. Add the melted chocolate and butter. Stir in the milk and vanilla. Slowly add the sifted flour into the egg mixture, incorporate into a soft dough. Cover the dough and chill for 2 hours. Turn the dough out onto a floured surface.
Roll the dough out to ½-inch thick. Cut the doughnuts out, using a 2 ½-inch doughnut cutter. Fry a couple of doughnuts at a time for 1 minute on each side. Remove the doughnuts from the fryer and drain on a paper-lined plate. Place the doughnuts on a wire rack. Drizzle the warm doughnuts with the chocolate glaze and sprinkle with the macadamia nuts.
Place the doughnuts on a platter.

Yield: about 1 dozen
Recipe By :ESSENCE OF EMERIL SHOW#EE2390

Posted to MC-Recipe Digest V1 #300

Date: Wed, 13 Nov 1996 07:35:47 -0500

From: Meg Antczak <meginny@frontiernet.net>

White Chocolate Candy Pretzels

Servings: 1 Servings

Ingredients:

-Patricia Dwigans fwds07a-
1 package Large twist pretzels; large package
1 White chocolate block

Preparation:

Put hot tap water in a double boiler and melt chocolate until juicy; remove hot water and replace with cold water in bottom of double boiler. Stir chocolate until thickened. Remove the cold water and put hot tap water in once more. When the chocolate is thin, drop the pretzels in until coated and then remove from chocolate and place them on waxed paper. Let cool; put in plastic bag.

White Chocolate Cashew Pie

Servings: 1 Pie

Ingredients:

FOR THE CRUST:
1 cub + 2 T flour
1 pinch Salt
⅛ teaspoon Baking powder
½ Stick of butter
¼ cub Shortening
4 tablespoon Ice water
Filling:
1/3 cub Butter, melted
1 cub Light brown sugar,
.firmly packed
3 Eggs
1 ½ tablespoon Kirch
½ cub Light corn syrup
1 cub Chopped cashews
½ cub White chocolate, chopped

Preparation:

For the crust: In a medium bowl, mix together flour, salt and baking powder. Cut the butter into 46 cubes and toss in to flour, add the shortening with your finger rubbing the shortening and the butter into the flour until the flour becomes sandy. Sprinkle a small amount of the water into the dough, tossing it in gently. Add enough water until the dough becomes moist, be sure not to over mix. Make a ball, and wrap in plastic wrap and refrigerate serveral hours until firm. Once the dough is firm, turn out onto a floured surface, and with a rolling pin, roll the dough into a ¼" thick round, about approximately 12 inches in diameter. Place the dough into a 9" pie tin, firmly pressing into the bottom and sides.
Trim the overhang until even, fold under and crimp. Place in the refrigerator until ready to use.

For the filling:

Combing in a bowl with a whip the butter, sugar, and eggs one at a time then add the remaining ingredients, mixing well. Pour into prepared pie shell. Bake at 350F for 45 minutes to 1 hour.

Can be served with lightly whipped cream or vanilla ice cream.

Source: Chef Du Jour, Chef Cynthia Long, Show DJ9215 TVFood Network Posted to MM-Recipes Digest V4 #299 by "Fred Goslin" <fjgoslin@northnet.org> on Nov 18, 1997

White Chocolate Cheesecake

Servings: 1 Servings

Ingredients:

1 package (8 oz.) Philadelphia BrandCream Cheese; softened
2 package (4-serving size each) Jell-OWhite Chocolate flavorInstant Pudding
2 cub Cold milk; divided
1 Tub; (8 oz.) Cool WhipWhipped Topping, thawed
1 Prepared graham crackercrumb crust; (6 oz.)

Preparation:

Here's a dessert that I fixed over the weekend that I've definitely added to my favorite recipes collection. I got it out of a recent Woman's Day magazine. Hope you enjoy it as much as we did. Not only was it easy to make, but it only took about 10 minutes, although you have to remember to allow enough time to refrigerate it for about four hours before you're going to serve it!! Next time I think I'll try it in a chocolate pie crust.

PREP TIME: 10 minutes

Beat cream cheese and ½ cup of the milk in a large bowl with wire whisk until smooth. Add remaining 1-½ cups milk and pudding mixes. Beat with wire whisk one minute. Stir in whipped topping until smooth and well blended. Spoon into crust.

Refirgerate 4 hours or until set. Garnish with white chocolate curls made with Baker's Chocolate. Store in refrigerator. Makes 8 servings.

Posted to TNT Recipes Digest by FRELEVA <FRELEVA@aol.com> on Mar 25, 1998

White Chocolate Cheesecake

Servings: 16 Servings

Ingredients:

CRUST:
1 ½ cub Ladyfinger crumbs
4 ounce White chocolate; coarselychopped
5 tablespoon Unsalted butter ormargarine; melted

FILLING:
18 ounce White chocolate
¼ cub Heavy cream; (Evaporatedskimmed)
1 ½ pound Cream cheese; softened
½ cub Sugar
½ cub Sour cream
4 large Eggs
1 tablespoon Vanilla extract

WHITE CHOCOLATE GANACHE:
8 ounce White chocolate; finelychopped
½ cub Heavy cream; (evaporatedskimmed)
1 tablespoon Unsalted butter or margarine
Fresh raspberries; forgarnish

RASPBERRY SAUCE:
1 cub Red currant jelly
¼ cub Dark rum
2 cub Whole raspberries

Preparation:

MAKE THE CRUST: In a food processor or blender or with fork, combine the ladyfinger crumbs and the white chocolate and process until the chocolate is finely chopped. Blend in the butter. Wrap the outside of a 9-inch springform pan in aluminum foil. Press the crust into the bottom and up the sides of the pan. Chill the crust. Preheat the oven to 275 degrees. Set a shallow baking pan filled with hot water on the bottom rack of the oven.
PREPARE THE FILLING: In a double boiler, melt the white chocolate with the cream over hot, not simmering, water. Set aside to cool slightly. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, eggs, and vanilla. Beat in the white chocolate cream. Pour into the prepared pan. Set the cheesecake on the center rack and bake for 1 hour.
Reduce the heat to 250 degrees and bake for 1 hour longer. Without opening the oven, turn off the heat but leave the cake in the oven for 1 hour. Cool the cheesecake on a rack for 30 minutes. MEANWHILE, MAKE THE GANACHE: Place the white chocolate (no need to use so much white chocolate) in a medium bowl. In a small saucepan, bring the cream and butter to a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, the stir until smooth. Let the ganache cool to room temperature. Pour the ganache over the cheesecake and spread it smooth. Cover the cheesecake and refrigerate for at least 8 hours or overnight. To unmold, wrap a hot wet towel around the pan, then remove the sides of the springform. Garnish the cheesecake with fresh raspberries at the edge of the circle. Cut into wedges and serve with the Raspberry Sauce. PREPARE FRESH RASPBERRY SAUCE:
Melt jelly in small saucepan over very low heat. Remove from heat and stir in rum. Add raspberries and mix gently, being careful not to crush.

Recipe by: Mrs. Fields I Love Chocolate! Cookbook, p. 38 - Library

Posted to MC-Recipe Digest by "C.M. Davis" <comet9@worldnet.att.net> on Mar 25, 1998

White Chocolate Cheesecake

Servings: 8 Servings

Ingredients:

8 ounce Cream cheese; softened
8 ounce White chocolate flavorinstant pudding; 2 packages
2 cub Cold milk; divided
8 ounce Cool whip Lite®; thawed
1 Graham cracker pie crust; 9inch

Preparation:

Beat cream cheese and ½ cup of the milk in large bowl with wire whisk until smooth. Add remaining 1-½ cups milk and pudding mixes. Beat with wire whisk 1 minute. Stir in whipped topping until smooth and well blended.
Spoon into crust. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Recipe by: Jell-o

Posted to MC-Recipe Digest by "Cindy Walker <cwalker@camcomp.com>" <cwalker@camcomp.com> on Apr 13, 1998

White Chocolate Cheesecake

Servings: 12 Servings

Ingredients:

2 pound Cream cheese
4 Eggs
1 cub Sugar
12 ounce White chocolate

Preparation:

Soften the cream cheese in the microwave. Melt the chocolate in a double boiler. Be careful not to get any water at all in the white chocolate as it changes the consistency. Hershey's white chocolate bars can be used for the white chocolate. Add sugar and eggs to cream cheese and blend a bit. Blend in the chocolate. Pour the mixture into a graham cracker crust and bake for 20 minutes at 350 degrees. Let cool slightly in oven with heat off and door slightly ajar. (Actually, this made two pies for us, so you might want to have two pie crusts on hand the first time you make it.)

White Chocolate Cheesecake

Servings: 1 Servings

Ingredients:

Crust-----
1 ½ cub Chocolate Cookie Crumbs
3 tablespoon Butter -- melted
Filling-----
24 ounce Cream Cheese -- softened
½ cub Sugar
½ teaspoon Vanilla
3 Eggs
½ pound White Chocolate -- melted

Preparation:

heat oven to 350F.

Mix crumbs and butter and press onto bottom of a 9-inch springform pan.
Bake for 10 minutes.

Beat cream cheese, sugar, and vanilla at medium until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the white chocolate. Pour over crust.

Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. Loosen cake from rim of pan and continue cooling. Refrigerate for at least 2 hours (best if over night). I like to garnish this with dollops of whipped cream and a sprinkling of crushed chcoclate cookies.

Recipe By : Janet Morrissey <janetm@MAGNUS1. COM>

White Chocolate Cheesecake

Servings: 16 Servings

Ingredients:

1 Envelope (1 tbsp.)unflavored gelatin
¼ cub Milk
8 ounce Cream cheese; roomtemperature
¾ cub Sifted powdered sugar
6 ounce White chocolate; melted
1 ½ cub Heavy cream
1 teaspoon Vanilla
2 tablespoon Light rum
Prepared crust

Preparation:

I found those recipies in th Key Gourmet CD-ROM. I haven't tried them but I hope they help.

In small pan dissolve gelatin and milk; heat until gelatin is liquified.
With electric mixer beat cream cheese until smooth; beat in sugar and melted white chocolate; then gradually beat in gelatin mixture. Refrigerate briefly. Whith electric mixer, whip cream until soft peaks appear. Whip in vainilla and rum. Fold whipped cream mixtur into cream cheese-chocolate batter. Pour into cooled crust. Refrigerate 6 hours. Garnish as desired.

Posted to JEWISH-FOOD digest V97 #308 by "Wajnberg" <wajnberg@trex.centroin.com.br> on Nov 25, 1997

White Chocolate Cheesecake #1

Servings: 10 Servings

Ingredients:

1 pound White chocolate; chopped
12 ounce Cream chesse; room temp
2 Egg yolks
1 cub Sour cream
1 teaspoon Vanilla
3 Egg whites
1 pinch Cream of tartar
2 tablespoon Super fine sugar

Preparation:

Date: Mon, 19 Feb 96 07:44:59 PST

From: eboyd@shentel.net

Melt chocolate; set aside. Beat cream cheese until fluffy-beat in egg yolks 1 at a time and mix well. Mix in sour cream, vanilla, chocolate and set aside. Beat egg whites w/tartar until peaks. Gradually add sugar, beat till stiff. Stir 1/3 of the whites into chocolate mix (to lighten) then fold in remaining whites. Spoon into a pan w/a gramham cracker crust and bake in a water bath till center is set.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Chocolate Cheesecake #2

Servings: 12 Servings

Ingredients:

1 ½ cub Graham cracker crumbs(about 11 double crackers)
5 tablespoon Butter; melted
2 tablespoon Sugar
2 pound Cream cheese; room temp.
½ cub Unsalted butter; room temp.
4 Eggs; room temperature
10 ounce White chocolate; melted
4 ½ teaspoon Vanilla
1 pinch Salt

Preparation:

Mix graham cracker crumbs, melted butter and sugar in large bowl. Press into bottom and sides of 9-inch springform pan. Refrigerate several hours to set.

Preheat oven to 300=F8F. Combine cream cheese and butter in large bowl of electric mixer and beat until smooth. Add eggs one at a time, blending well after each addition. Add white chocolate, vanilla and salt and beat 1 or 2 minutes at medium speed. Turn mixture into prepared graham cracker crust. Bake 1 hour. Let stand 2 hours at room temperature, then refrigerate for about 12 hours before serving.

Source: Bon Appetit - December 1983 Typed for you by Karen Mintzias Posted to MM-Recipes Digest V4 #299 by "Fred Goslin" <fjgoslin@northnet.org> on Nov 18, 1997

White Chocolate Cheesecake #3

Servings: 8 Servings

Ingredients:

12 ounce White chocolate
2 cub Pound cake crumbs
1 ½ pound Cream cheese, softened
1 cub Sugar
2 ½ teaspoon Vanilla
1 tablespoon Apricot brandy
2 cub Sour cream

Preparation:

Melt white chocolate over low heat in a double boiler.
Set aside to cool slightly. Preheat oven to 350 degrees. Distribute pound cake crumbs evenly over the bottom of a 9-inch springform pan. Press crumbs down lightly. Set aside. In a large bowl, cream together cream cheese, sugar, vanilla, and apricot brandy with an electric mixer for at least five minutes or until very smooth. Add melted white chocolate and blend another five minutes.
Add sour cream and mix to combine. Pour into crumb lined pan and bake at 350 degrees for 30 minutes.
Chill overnight before serving. This cheesecake freezes very well, and makes about 12-14 slices. It goes well with commercial fruit sauces or fresh fruit but it is so delicious that it really doesn't need anything else! It does look nice when it is garnished with fresh raspberries and mint sprigs though. This one has been described as "to die for"!!! From:
Karen Henson/Prodigy
Posted to MM-Recipes Digest V4 #299 by "Fred Goslin" <fjgoslin@northnet.org> on Nov 18, 1997

White Chocolate Cheesecake #4

Servings: 8 Servings

Ingredients:

8 ounce White chocolate
16 ounce Cream cheese
1/3 cub Sugar
2 Eggs
1 Chocolate cookie crust

Preparation:

Date: Mon, 25 Mar 1996 18:39:51 -0500

From: Walt Gray <waltgray@mnsinc.com>

Melt chocolate in a double boiler. Cream together cream cheese and sugar.
Beat in eggs one at a time. Mix in melted choclate. Place in cookie crust.
Cook 30 minutes at 350 F. Cool before cutting.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #86

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Chocolate Cheesecake #5

Servings: 12 Servings

Ingredients:

¾ cub Blanched almonds; ground
¾ cub Quick oats; uncooked
¾ cub Graham cracker crumbs
¼ cub Sugar
¼ cub Plus
2 tablespoon Butter; melted
2 package (8-oz) cream cheese;softened
1 cub Sugar
16 ounce Sour cream
1 teaspoon Vanilla extract
8 ounce White chocolate; melted
4 Egg whites
⅛ teaspoon Cream of tartar
1 tablespoon Powdered sugar

Preparation:

From: mark@alexr.co.uk

Date: Sun, 25 Feb 1996 00:00:24 GMT

Combine first 5 ingredients in medium bowl; blend well. Press into bottom and 2" up sides of 10" spring form pan. Bake at 350 for 5 min. Cool.
Combine cream cheese and 1 cup sugar; beat at medium speed until fluffy.
Add sour cream and vanilla; mix well. Stir in melted white chocolate. Beat egg whites at high speed until foamy; add cream of tartar beating until soft peaks form. Fold egg whites into Cream cheese mixture; spoon into crust. Bake at 325 degrees for 55 minutes; turn oven off. Leave cheesecake in oven 30 min., open oven door and leave in an additional 30 minutes.
Cool. Chill 8 hours. Remove from pan. Yield: 10 - 12 servings (From Andra Schabo)

NOTE: This take some time to put together but is well worth the effort. We always make this for holidays.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #56

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Chocolate Cheesecake #6

Servings: 10 Servings

Ingredients:

1 ½ pound Light cream cheese
2 cub Non-fat plain yogurt
½ cub Sucant
8 ounce White chocolate chips
2 teaspoon Vanilla
1 Lemon; zest of

Preparation:

From: smithe@usa.red-cross.org (Eric Smith)

Date: Tue, 23 Aug 1994 23:01:01 GMT
For all who have been searching for an eggless cheesecake. The cheesecake is quite versatile and I have played around with it quite a bit.

Melt the white chocolate in a double boiler. At the same time mix the cream cheese, yogurt, sucant and vanilla. Add the melted chips, lemon zest and beat well for 5 min. Pour into graham cracker crust and bake @ 350 till firm (45m to 1 hr) chill before serving.

Hints: The recipie originally called for sour cream instead of yogurt and apricot brandy instead of lemon zest and poundcake crumbs instead of graham crackers. I like the yogurt better, never tried the brandy and haven't found eggless poundcake. With the yogurt I've noticed that the cake will be a little soupy when you get it out of the oven and

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

White Chocolate Cheesecake with Raspberry Sauce

Servings: 10 Servings

Ingredients:

CRUST:
1 cub Bread crumbs
¼ cub Chopped almonds
¼ cub Butter
½ teaspoon Cinnamon
¼ cub Sugar

CAKE:
6 ounce White chocolate chips
1 pound Cream cheese
¾ cub Sugar
3 Eggs
1 ½ teaspoon Vanilla extract
¾ cub Sour cream
2 tablespoon Unsweetened cocoa

RASPBERRY:

SAUCE:
2 ½ cub Raspberries
Sugar; to taste
1 tablespoon Grand Marnier

Preparation:

Place chocolate in a double boiler and heat over hot water until it melts.
Stir to blend and let cool to room temperature.

Microwave almonds and butter for crust for 1 minute. Stir dry crust ingredients together in 9" springform pan. Add butter and nuts and pat firmly onto bottom. Grease sides of pan.

With an electric mixer, blend cheese and sugar until smooth. Mix in eggs, vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly. Pour into pan. Put another pan with water into the preheated oven. This will prevent the top of the cheesecake from cracking. Bake in the middle of a preheated 325F oven for 45 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill. Just before serving, dust cocoa through a sieve making a ring around the cheesecake.

Prepare raspberry sauce: Reserve ½ cup raspberries for garnish. In a blender, puree the remaining berries and push through a sieve. Stir in sugar to taste and the Grand Marnier. To serve, spoon raspberry sauce on to desert plates. Remove pan sides of cheesecake and cut into wedges. Place on raspberry sauce and garnish with berries.

Recipe By : 31 Fantastic Recipes by Lou Seibert Pappas

Posted to EAT-L Digest 24 Sep 96

Date: Wed, 25 Sep 1996 06:05:19 -0300

From: Betsy Burtis <ebburtis@IX.NETCOM.COM>

White Chocolate Cheesecake with Raspberry Sauce

Servings: 10 Servings

Ingredients:

CAKE:
6 ounce White chocolate chips
1 pound Cream cheese
¾ cub Sugar
3 Eggs
1 ½ teaspoon Vanilla extract
¾ cub Sour cream
2 tablespoon Unsweetened cocoa

RASPBERRY SAUCE:
2 ½ cub Raspberries
Sugar to taste

Preparation:

Place chocolate in a double boiler and heat over hot water until it melts.
Stir to blend and let cool to room temperature.

With an electric mixer, blend cheese and sugar until smooth. Mix in eggs, vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly. Pour into a greased 9-inch springform pan. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill.
Just before serving, dust cocoa through a sieve making a ring around the cheesecake.

Prepare raspberry sauce: Reserve ½ cup raspberries for garnish. In a blender, puree the remaining berries and push through a sieve. Stir in sugar to taste. To serve, spoon raspberry sauce on to desert plates. Remove pan sides of cheesecake and cut into wedges. Place on raspberry sauce and garnish with berries. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas

White Chocolate Cheesecake with Raspberry Sauce

Servings: 10 Servings

Ingredients:

~---------------------------------MM BY
HP----------------------------------
2 pound Cream cheese
1 cub Sugar
4 Eggs
1 teaspoon Vanilla
8 ounce White chocolate
1 pinch Salt

Preparation:

~-----------------------------RASPBERRY SAUCE------------------------------ 1 ½ c Raspberries
1 ts Vanilla
1 ts Honey
: Splash of white wine or
: Liqueur

Cream the cheese and sugar well. Add eggs one at a time, beating after each. Melt chocolate either in microwave or over hot water. Add vanilla and chocolate to batter and blend in well.

Pour into a 10 inch springform pan and put foil around it to keep out water. Place in a water bath and bake at 250 degrees for approx 1 hour.

Let stand for 2 hours at room temperature, then chill for 12 hours.

Sauce: Blend all together in blender.

Serve cheesecake w/ sauce.

From Country Inns USA
Posted to MM-Recipes Digest V4 #299 by "Fred Goslin" <fjgoslin@northnet.org> on Nov 18, 1997

White Chocolate Cherries

Servings: 1 Servings

Ingredients:

Drained cherries fromliqueur
5 cub (30 oz) finely choppedhigh-quality whitechocolate
6 tablespoon Vegetable shortening

Preparation:

Recipe By: Sunset magazine Prep and Cook Time: 50 minutes Makes: About 175 cherry clusters (4 ½ lb)

1. Pat fruit completely dry. Place 2 ½ cups white chocolate and 3 tablespoons shortening in top of a double boiler; set aside. Fill bottom pan with 1 inch water. Over medium heat, bring water to steaming (120 degrees). Remove from heat, place pan with white chocolate over water, and stir until melted, about 5 minutes.

2. Stir half of fruit (4 cups) into white chocolate. Drop rounded teaspoons of mixture onto lined pans; chill to firm. Repeat with remaining white chocolate, 3 tablespoons shortening and cherries. Serve fruit, chill airtight up to 2 weeks or freeze up to 1 month.

Posted to recipelu-digest Volume 01 Number 184 by Mandy Rose Bell <mbell@gladstone.uoregon.edu> on Oct 30, 1997